Vegetable Stir Fry
Make this Vegetable Stir Fry in 25 minutes for a vibrant, quick weeknight meal with a glossy, savory sauce.
Ingredients
- ⅓ cup soy sauce (80mL)
- ¼ cup chicken broth (or vegetable stock, water) (60mL)
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 teaspoons minced ginger
- 3 garlic cloves (minced)
- 2 tablespoons vegetable oil
- 2 cups broccoli florets (147g)
- 2 carrots (sliced (164g))
- 2 cups sliced mushrooms (147g)
- 1 small onion (sliced (150g))
- 1 cup sugar snap peas (85g)
- 1 bell pepper (seeded and sliced (red, yellow, green) (218g))
- 1½ cups baby corn spears (drained (225g))
- 1 cup sliced water chestnuts (drained (142g))
- Sesame seeds (for garnish)
Instructions
Step 1: Whisk the Stir-Fry Sauce
Whisk the soy sauce, chicken broth, cornstarch, honey, sesame oil, minced ginger and garlic together in a small ceramic bowl until perfectly smooth and slightly glossy; place each liquid in its own clear vessel (soy sauce in a small glass jar, chicken broth in a tiny measuring jug, honey in a little jar) and dry ingredients in small white ramekins so everything reads clean and intentional. Rest the whisk on the rim so the scene feels lived-in but tidy, then set the finished sauce aside while you move to the vegetables.
Step 2: Stir-fry the Vegetables and Bring in the Sauce
In a hot, lightly oiled gleaming metal wok, quickly toss the broccoli florets and carrot slices until the broccoli is bright and the carrot edges are just tender, then add the sliced mushrooms and translucent onion ribbons and cook until they release their soft, earthy juices. Stir in the sugar snap peas, vivid bell pepper slices, baby corn spears and water chestnuts and continue tossing until the snap peas turn intense green and everything is crisp-tender. Pour in the whisked sauce and bring it to a quick simmer, stirring constantly until the cornstarch thickens the sauce into a glossy coating that clings to each piece of vegetable — the entire pan should read saucy, shiny and perfectly glazed.
Step 3: Plate, Garnish and Serve
Spoon the hot, sauced vegetables back into the same gleaming metal wok placed on the counter, sprinkle generously with sesame seeds so they sit like tiny pale jewels on the glossy surface, and serve immediately alongside a small bowl of steaming white rice. The final presentation should feel vibrant and communal — vegetables piled with height, sauce beading on the florets and edges, sesame seeds scattered for texture and contrast.
Notes
- Do not overcrowd the wok; cook in batches for best texture.
- Prepare all ingredients ahead (mise en place) since stir-frying is fast.
- Taste the sauce before finishing and adjust sweetness or salt to preference.
- Store sauce separately from rice for best reheating results.
- Use toasted sesame oil sparingly as a finishing touch for aroma.