Basic Vegetable Stir-Fry
15m prep 10m cook 25m ready
4 servings Please read about Stir-Frying. Use this method for most vegetables, from green beans to julienned carrots to asparagus. Or use a medley of vegetables, such as peas, carrots, broccoli, and water chestnuts. Cut all vegetables into pieces small enough to cook very quickly—broccoli into small florets, sugar snap peas on a diagonal, mushrooms sliced, and cabbage shredded.
Ingredients
- 1 Stir-Fry Sauce (opens in new tab)
- 1 pound vegetables (broccoli, cabbage, bok choy, carrots, peas, mushrooms, snow peas, etc.)
- 2 tablespoons vegetable oil
- 2 garlic cloves, smashed
- 4 thin slices peeled ginger
- Cooked white rice
- Sesame seeds
- Chopped green onions
Let's Cook
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Step 1.
Prepare: Stir-Fry Sauce
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Step 2.
Trim and cut into thin, small pieces: 1 pound vegetables (broccoli, cabbage, bok choy, carrots, peas, mushrooms, snow peas, etc.)
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Step 3.
Heat in a wok or a large skillet over high heat: 2 tablespoons vegetable oil
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Step 4.
When the oil begins to shimmer, add: 2 garlic cloves, smashed; 4 thin slices peeled ginger
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Step 5.
Cook until the garlic begins to brown and is fragrant. Add the prepared vegetables and cook, stirring frequently, until crisp-tender, 5 to 8 minutes. Add longer-cooking vegetables to the pan first and quick-cooking vegetables later to ensure that everything is done at the same time. Give the sauce a good stir to disperse the cornstarch, then pour the sauce into the pan, stirring to coat the vegetables. Cover the pan, remove from the heat, and allow to sit for 3 minutes. Serve with: Cooked white rice; Sesame seeds; Chopped green onions
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