A high heat, wok hei forward vegetable stir fry that uses triple stage aromatics, dry fry blistering, a reduced lacquer sauce, and a finishing steam flash for perfect texture. Vegetables hold snap, edges char slightly, and the sauce clings in a glossy, concentrated layer.
This Chef's Selection version pairs back directly to your Chef's Selection stir fry mains and high heat sides like blistered green beans and scallion fried rice. Dry fry phase cannot be skipped. It creates blistered surfaces that sauce adheres to.
Mushroom concentrate and dark soy deliver deeper umami without animal protein. Flash steam locks in color and gives vegetables restaurant level sheen.
Ingredients
Scale
Measurement units
- 2 cup broccoli florets dried thoroughly
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole medium carrot, thin slices
- 1 cup snap peas
- 1 piece small zucchini, batons
- 1 whole small onion, wedges
- 2 clove garlic cloves
- 1 tsp grated ginger
- 1 whole scallion white
- 1 whole scallion green for finish
- 1 tsp chili crisp or dry chili flakes
- 1 tsp Shaoxing wine for bloom stage
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp dark soy
- 1 tsp mushroom concentrate
- 1 tsp cornstarch
- 3 tbsp water
- 2 tbsp neutral oil
- 1 tbsp water for flash steam
- 1 tsp sesame oil
- 1 tsp sesame seeds
Ingredients
Scale
Measurement units
- 2 cup broccoli florets dried thoroughly
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole medium carrot, thin slices
- 1 cup snap peas
- 1 piece small zucchini, batons
- 1 whole small onion, wedges
- 2 clove garlic cloves
- 1 tsp grated ginger
- 1 whole scallion white
- 1 whole scallion green for finish
- 1 tsp chili crisp or dry chili flakes
- 1 tsp Shaoxing wine for bloom stage
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp dark soy
- 1 tsp mushroom concentrate
- 1 tsp cornstarch
- 3 tbsp water
- 2 tbsp neutral oil
- 1 tbsp water for flash steam
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
Make the sauce
Whisk soy sauce, oyster sauce, rice vinegar, brown sugar, dark soy, mushroom concentrate, cornstarch, and water until smooth. Set aside.
Equipment
- small bowls for staging
Ingredients
- soy sauce (3 tbsp)
- oyster sauce (1 tbsp)
- rice vinegar (1 tbsp)
- brown sugar (1 tbsp)
- dark soy (1 tsp)
- mushroom concentrate (1 tsp)
- cornstarch (1 tsp)
- water (3 tbsp)
Blister dry in wok
Place empty wok over highest heat until it smokes lightly. Let it heat at least 45 seconds. This creates true blistering.
Equipment
- carbon steel wok strongly preferred
Blister the vegetables
Add broccoli, carrots, and onion to the dry wok. Stir occasionally but allow vegetables to contact metal long enough to char. Dry fry 2 minutes until blistered. Remove to bowl.
Equipment
- carbon steel wok strongly preferred
- heatproof spatula or wok ladle
- small bowls for staging
Ingredients
- broccoli florets dried thoroughly (2 cup)
- medium carrot, thin slices (1 whole)
- small onion, wedges (1 whole)
Sauté the aromatics
Add neutral oil to hot wok. Add garlic, ginger, and minced scallion white. Stir 20 to 30 seconds until fragrant but not browned.
Equipment
- carbon steel wok strongly preferred
- heatproof spatula or wok ladle
Ingredients
- neutral oil (2 tbsp)
- garlic cloves (2 clove), minced
- grated ginger (1 tsp)
- scallion white (1 whole), minced
Bloom the aromatics
Add chili crisp or chili flakes. Add Shaoxing wine. Let it sizzle 5 seconds to bloom aroma.
Equipment
- carbon steel wok strongly preferred
- heatproof spatula or wok ladle
Ingredients
- chili crisp or dry chili flakes (1 tsp)
- Shaoxing wine for bloom stage (1 tsp)
Stir-fry remaining vegetables
Add bell peppers, snap peas, zucchini. Stir fry 1 to 2 minutes until vibrant and crisp tender.
Equipment
- carbon steel wok strongly preferred
- heatproof spatula or wok ladle
Ingredients
- red bell pepper (1 whole), sliced
- yellow bell pepper (1 whole), sliced
- snap peas (1 cup)
- small zucchini, batons (1 piece)
Return the vegetables to wok
Add dry fried broccoli, carrots, and onion back to wok. Toss to combine.
Equipment
- carbon steel wok strongly preferred
- heatproof spatula or wok ladle
Ingredients
- broccoli florets dried thoroughly (2 cup)
- medium carrot, thin slices (1 whole)
- small onion, wedges (1 whole)
Add the sauce and boil
Pour sauce into center of wok. Let it boil vigorously for 15 to 20 seconds without stirring. Then toss vegetables rapidly until sauce thickens and turns glossy.
Equipment
- carbon steel wok strongly preferred
- heatproof spatula or wok ladle
Ingredients
- soy sauce (3 tbsp)
- oyster sauce (1 tbsp)
- rice vinegar (1 tbsp)
- brown sugar (1 tbsp)
- dark soy (1 tsp)
- mushroom concentrate (1 tsp)
- cornstarch (1 tsp)
- water (3 tbsp)
Steam the finish
Add tablespoon of water around the edge of the wok. Cover for 10 seconds. Lift lid and toss again to set sauce.
Equipment
- carbon steel wok strongly preferred
- heatproof spatula or wok ladle
Ingredients
- water for flash steam (1 tbsp)
Add the sesame and scallions
Turn off heat. Add sesame oil and scallion greens.
Equipment
- carbon steel wok strongly preferred
- heatproof spatula or wok ladle
Ingredients
- sesame oil (1 tsp)
- scallion green for finish (1 whole), sliced
Serve immediately
Serve immediately while hot. This ensures the best texture and temperature.
Ingredients
- sesame seeds (1 tsp)
Before you cook
Cook notes
- • This Chef's Selection version pairs back directly to your Chef's Selection stir fry mains and high heat sides like blistered green beans and scallion fried rice.
- • Dry fry phase cannot be skipped. It creates blistered surfaces that sauce adheres to.
- • Mushroom concentrate and dark soy deliver deeper umami without animal protein.
- • Flash steam locks in color and gives vegetables restaurant level sheen.
- • Chef's Selection heat requires full mise en place. Nothing can be prepped mid cook.
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