Vegetable Stir Fry with Ginger Sauce

Vegetable Stir Fry with Ginger Sauce

“The secret to good stir fry is high heat, small batches, and a pre-mixed sauce so you’re not fiddling around with bottles while things are cooking. I prep everything beforehand and then the actual cooking takes about 8 minutes.”

What You’ll Need

• Vegetables — choose 4 or 5: broccoli florets, sliced bell peppers, snap peas, carrot batons, baby corn, mushrooms, pak choi
• 3 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornflour dissolved in 2 tbsp water
• 2 tbsp vegetable oil
• Spring onions and sesame seeds to serve
• Jasmine rice or noodles to serve

Let’s Cook — Step by Step

1. Step 1 — Mix the sauce first in a small bowl: soy sauce, oyster sauce, sesame oil, cornflour mixture. Set aside.
2. Step 2 — Heat a wok over the highest heat until it’s smoking.
3. Step 3 — Add 1 tbsp of oil. Add the hardest vegetables first (broccoli, carrot). Stir constantly for 2 minutes.
4. Step 4 — Add remaining vegetables. Keep everything moving.
5. Step 5 — Push everything to the sides. Add remaining oil, garlic, and ginger to the centre. Fry 30 seconds.
6. Step 6 — Mix the garlic and ginger through the vegetables.
7. Step 7 — Pour in the sauce. Toss everything together for 1–2 minutes until coated and glossy.
8. Step 8 — Serve immediately over rice or noodles. Top with spring onions and sesame seeds.

Kitchen Tip: Cook in batches if you have a lot of veg — overcrowding the wok causes steaming instead of frying.

Made with fresh ingredients & kitchen love ♥ — meozmedia.com