Vegetable stir-fry

by MASTER

Quick, savory stir-fry to turn raw vegetables into a hot meal for a weeknight dinner or lunch. Use this when you have assorted fresh vegetables and 25 minutes.

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Vegetable stir-fry

Quick, savory stir-fry to turn raw vegetables into a hot meal for a weeknight dinner or lunch. Use this when you have assorted fresh vegetables and 25 minutes.

⏱ 23분★ 쉬움

현재

Assorted raw vegetables and basic seasonings are on the counter, mostly unwashed and uncut, and no pan is heated.

난관

Vegetables cook at different rates and uneven chopping or wrong sequencing can leave some pieces overcooked or raw; deciding chop size and order is where time and attention are needed.

기대

A hot, evenly cooked vegetable stir-fry in a serving dish, glossy with sauce and ready to eat.

재료

• Mixed vegetables — 3 cup
• Neutral oil — 2 tablespoon
• Soy sauce — 2 tablespoon
• Cornstarch — 1 teaspoon
• Salt — 0.5 teaspoon

도구

• Wok or large skillet — 1
• Spatula — 1
• Cutting board — 1
• Chef's knife — 1
• Small bowl and whisk or fork — 1

단계

01
Prep vegetables
Rinse vegetables, trim ends and cut into uniform bite-sized pieces (~1/2-inch); separate harder items (carrot, broccoli) from softer ones (bell pepper, snap peas).
⏱ 10분
02
Mix sauce
In a small bowl whisk 2 tbsp soy sauce, 1 tsp cornstarch, 1 tbsp water and 1 tsp sugar or honey until smooth.
⏱ 2분
03
Heat pan and cook aromatics
Place wok or skillet over medium-high heat until hot and shimmering, add 2 tbsp oil and briefly cook minced garlic or ginger 30–60 seconds until fragrant.
⏱ 2분
04
Stir-fry vegetables
Add harder vegetables first and stir for about 3 minutes, then add softer vegetables and stir 2–3 minutes until all pieces are crisp-tender and lightly browned.
⏱ 6분
05
Finish and plate
Pour the sauce over vegetables, toss until sauce thickens (~1 minute), taste and adjust salt or soy, then transfer to a serving dish.
⏱ 3분