A fast, balanced vegetable stir fry built on high heat, clean slicing, and a simple sauce that coats without turning heavy. Crisp tender vegetables, light savory glaze, and a straightforward method anyone can master.
Built to pair with jasmine rice, wok fried noodles, scallion fried rice, or as a base for chicken or tofu stir fry. Slice vegetables on the thinner side for best crisp tender texture.
Cornstarch in the sauce helps with shine and light coating. For more heat add pinch of chili flakes or teaspoon of chili crisp.
Ingredients
Scale
Measurement units
- 2 cup broccoli florets
- 1 whole red bell pepper
- 1 whole yellow onion
- 1 whole medium carrot
- 1 cup snap peas
- 2 clove garlic cloves
- 1 tsp grated ginger
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp cornstarch
- 2 tbsp water
- 2 tbsp neutral oil
- 1 tsp sesame oil
- 1 tsp sesame seeds
Ingredients
Scale
Measurement units
- 2 cup broccoli florets
- 1 whole red bell pepper
- 1 whole yellow onion
- 1 whole medium carrot
- 1 cup snap peas
- 2 clove garlic cloves
- 1 tsp grated ginger
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp cornstarch
- 2 tbsp water
- 2 tbsp neutral oil
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
Make the sauce
In small bowl whisk soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and water until smooth. Set aside.
Equipment
- small bowl
Ingredients
- soy sauce (3 tbsp)
- oyster sauce (1 tbsp)
- rice vinegar (1 tbsp)
- brown sugar (1 tbsp)
- cornstarch (1 tsp)
- water (2 tbsp)
Heat the wok
Place wok over high heat (400-450°F surface) until very hot. Add neutral oil and swirl to coat.
Equipment
- wok or large skillet
Ingredients
- neutral oil (2 tbsp)
Stir-fry the vegetables
Add broccoli, carrots, and onions. Stir fry 3 minutes until they begin to soften.
Equipment
- wok or large skillet
- heatproof spatula or wooden spoon
Ingredients
- broccoli florets (2 cup)
- medium carrot (1 whole), thinly sliced
- yellow onion (1 whole), sliced
Add the aromatics
Add bell pepper, snap peas, garlic, and ginger. Stir fry 2 to 3 minutes until bright and crisp tender.
Equipment
- wok or large skillet
- heatproof spatula or wooden spoon
Ingredients
- red bell pepper (1 whole), sliced
- snap peas (1 cup)
- garlic cloves (2 clove), minced
- grated ginger (1 tsp)
Add the sauce
Pour sauce into wok. Stir continuously for 1 to 2 minutes until sauce thickens and glazes the vegetables.
Equipment
- wok or large skillet
- heatproof spatula or wooden spoon
Ingredients
- soy sauce (3 tbsp)
- oyster sauce (1 tbsp)
- rice vinegar (1 tbsp)
- brown sugar (1 tbsp)
- cornstarch (1 tsp)
- water (2 tbsp)
Finish and serve
Turn off heat. Add sesame oil. Toss once and serve over jasmine rice or noodles.
Equipment
- wok or large skillet
- heatproof spatula or wooden spoon
Ingredients
- sesame oil (1 tsp)
- sesame seeds (optional) (1 tsp)
Before you cook
Cook notes
- • Built to pair with jasmine rice, wok fried noodles, scallion fried rice, or as a base for chicken or tofu stir fry.
- • Slice vegetables on the thinner side for best crisp tender texture.
- • Cornstarch in the sauce helps with shine and light coating.
- • For more heat add pinch of chili flakes or teaspoon of chili crisp.
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