Veggie stir fry
A quick and easy veggie stir fry using fresh vegetables and a savory sauce, cooked in a wok.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Broccoli (cut into florets) | 1 | Head |
| Carrot (sliced into thin rounds) | 2 | Count |
| Red Bell Pepper (sliced into strips) | 1 | Count |
| Snap Peas (trimmed) | 200 | Grams |
| Baby Corn (sliced in half lengthwise) | 150 | Grams |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Inch |
| Soy Sauce (low sodium) | 60 | Milliliters |
| Sesame Oil (for stir frying) | 2 | Tbsp |
| Cornstarch (mixed with 2 tbsp water) | 1 | Tbsp |
| Green Onion (sliced) | 2 | Count |
| Sesame Seeds (toasted) | 1 | Tbsp |
Instructions
- Heat sesame oil in a wok over medium-high heat.
- Add minced garlic and grated ginger, stir fry for 30 seconds until fragrant.
- Add broccoli, carrots, red bell pepper, snap peas, and baby corn to the wok. Stir fry for 5-7 minutes until vegetables are tender-crisp.
- Pour in soy sauce and stir to coat the vegetables evenly.
- Add the cornstarch mixture to the wok and stir continuously until the sauce thickens, about 1-2 minutes.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.
Kitchen equipment
WokGrater