- 2 cups mixed vegetables (e.g., broccoli florets, sliced bell peppers, snap peas, carrots, and baby corn)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons light soy sauce
- 1 teaspoon sugar
- 1/4 cup water or vegetable broth
- 1 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Salt and pepper, to taste
- Sesame seeds or sliced green onions for garnish (optional)
- Prepare the Vegetables:
- Wash, peel, and cut the vegetables into bite-sized pieces. You can use a variety of vegetables depending on your preference.
- Make the Sauce:
- In a small bowl, combine the light soy sauce, oyster sauce (if using), sugar, and water or vegetable broth. Stir well to dissolve the sugar and set the sauce aside.
- Stir-Fry the Vegetables:
- Heat the vegetable oil in a wok or large skillet over high heat.
- Add the minced garlic and ginger and stir-fry for about 30 seconds until they become fragrant, but be careful not to let them brown.
- Add the Vegetables:
- Add the mixed vegetables to the wok or skillet and stir-fry for 3-4 minutes. The vegetables should be crisp-tender and slightly charred.
- Add the Sauce:
- Pour the sauce mixture over the stir-fried vegetables and toss to combine. Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
- Thicken the Sauce:
- Push the vegetables to the sides of the wok, creating a well in the center. Pour the cornstarch slurry into the well and stir until the sauce thickens and becomes glossy. Make sure it coats the vegetables evenly.
- Season and Serve:
- Season the stir-fried vegetables with salt and pepper to taste.
- Transfer the stir-fried mixed vegetables to a serving platter.
- Garnish with sesame seeds or sliced green onions if desired.
Cooking Time: Approximately 15-20 minutes.
Serving Size: This recipe serves 4 as a side dish or 2 as a main course when served with rice or noodles.