Vegetable StirFry

 

Vegetable StirFry

Ingredients 

Vegetables

• Broccoli florets: 150 g
• Carrots (1–2, sliced): 100–150 g
• Bell pepper (sliced): 120 g
• Mushrooms (8 oz): 225 g
• Snap peas: 100 g
• Onion (½ medium): 60–70 g

Aromatics

• Garlic (3–4 cloves, minced): 10–15 g
• Fresh ginger (1 Tbsp, minced): 15 g

Sauce

• Soy sauce or Tamari (¼ cup): 60 ml
• Vegetable broth (½ cup): 120 ml
• Brown sugar or honey (1 Tbsp): 12–15 g
• Sesame oil (1 tsp): 5 ml
• Cornstarch (1 Tbsp): 8 g

Cooking Oil

• Neutral oil (2 Tbsp): 30 ml

Instructions 

1. Make the Sauce

Whisk together soy sauce, broth, sugar, sesame oil, and cornstarch until smooth. Set aside.

2. Heat the Pan

Place a large wok or skillet over high heat until very hot, then add the oil.

3. Cook the Hard Vegetables

Add broccoli, carrots, and onion. Stirfry 3–4 minutes.

4. Add the Soft Vegetables

Add mushrooms, bell pepper, and snap peas. Stirfry 2–3 minutes more.

5. Add Aromatics

Stir in garlic and ginger. Cook 30–60 seconds until fragrant.

6. Add the Sauce

Pour the sauce over the vegetables. Stir constantly for 1 minute until it thickens and becomes glossy.

7. Serve

Remove from heat. Garnish with green onions or sesame seeds if you like.

Beginner Tips 

Prep Everything First

Stirfrying moves fast. Chop all vegetables and mix the sauce before turning on the stove. This prevents burning or scrambling to catch up.

Use High Heat 

A hot pan gives you that classic stirfry flavor and keeps veggies crisp. If the heat feels too intense, lower it slightly — you’re still doing it right.

Cook in the Right Order

Hard veggies (carrots, broccoli, onion) need more time. Softer ones (mushrooms, peppers, snap peas) cook quickly. Adding them in stages keeps everything evenly cooked.

Keep It Crunchy

Stop cooking when the vegetables are bright and tendercrisp. Overcooking makes them dull and mushy.

Don’t Overcrowd the Pan

Too many vegetables at once will steam instead of stirfry. If your pan is small, cook in two batches.

Customize It

This recipe is flexible. Try adding:

• Tofu or chicken (cook separately first)
• Zucchini, baby corn, or cabbage
• Chili flakes or sriracha for heat