stir-fried vegetables

A Simple Guide to Stir-Fried Mixed Vegetables

Stir-fried mixed vegetables is a quick, healthy, and versatile dish loved worldwide. Its beauty lies in flexibility—use whatever veggies you have on hand! Here’s a basic guide to get you started.

Ingredients:

- 2 cups mixed veggies (e.g., bell peppers, broccoli, carrots, snap peas, mushrooms, onions)

- 2 cloves garlic, minced

- 1 tbsp ginger, grated

- 2 tbsp cooking oil (vegetable, peanut, or sesame oil)

- 1 tbsp soy sauce (or tamari for gluten-free)

- 1 tsp oyster sauce (optional, for umami)

- ½ tsp sugar (balances flavors)

- Salt and pepper to taste

- Sesame seeds or chopped green onions for garnish (optional)

Steps:

1. Prep: Wash and chop veggies into uniform pieces for even cooking. Hard veggies like carrots should be thinly sliced or blanched first.

2. Heat the wok: Place a wok or large skillet over high heat. Add oil and swirl to coat.

3. Aromatics: Toss in garlic and ginger; stir-fry for 10-15 seconds until fragrant (don’t burn!).

4. Cook veggies: Add harder veggies (e.g., carrots, broccoli) first; stir-fry for 2-3 minutes. Softer ones (e.g., bell peppers, mushrooms) go in next. Stir continuously for 3-5 minutes till crisp-tender.

5. Season: Drizzle in soy sauce, oyster sauce, and sugar. Toss well to coat. Season with salt and pepper.

6. Finish: Remove from heat. Garnish with sesame seeds or green onions. Serve hot with rice or noodles.

Tips: For extra flavor, add a splash of rice wine or chili sauce. Adjust veggies based on seasonality—zucchini, corn, or bok choy work great too! Enjoy this colorful, nutrient-packed meal in under 20 minutes!