Description
A quick and flavorful vegetable stir fry with garlic, ginger, crisp vegetables, and a savory sauce. Perfect for a healthy weeknight dinner ready in just 15 minutes.
Ingredients
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 tablespoon fresh ginger, thinly sliced (optional)
1/2 medium onion, sliced
1 large carrot, halved lengthwise and thinly sliced
3 medium bok choy or other leafy greens
1 cup mushrooms, thinly sliced
1 bell pepper, sliced
Sauce:
1 tablespoon cornstarch
1 1/2 tablespoons light soy sauce
2 teaspoons oyster sauce
1/2 teaspoon sesame oil (optional)
Pinch of white or black pepper
3/4 cup water or low-sodium vegetable broth
Optional Garnish:
Sliced green onions
Sesame seeds
Instructions
1. Prepare the vegetables. Slice the carrot thinly. Trim the base of the bok choy and separate the stems from the leaves. Cut stems into bite-size pieces and keep the leaves aside.
2. In a small bowl, whisk together the cornstarch and soy sauce until smooth. Add the oyster sauce, sesame oil, pepper, and water. Stir well to make the sauce.
3. Heat the vegetable oil in a wok or large skillet over high heat.
4. Add the garlic and ginger and cook for about 10 seconds until fragrant.
5. Add the sliced onion and cook for about 30 seconds while stirring.
6. Add the carrot, bell pepper, and bok choy stems. Stir-fry for about 1 minute.
7. Add the mushrooms and continue cooking for 2 to 3 minutes until the vegetables are nearly tender.
8. Add the bok choy leaves and pour in the sauce. Stir continuously for about 1 minute until the sauce thickens and coats the vegetables.
9. Remove from heat and serve immediately. Garnish with green onions and sesame seeds if desired.
Notes
Cut vegetables evenly so they cook at the same speed.
Use high heat for the best stir-fry texture.
You can substitute broccoli, snap peas, or zucchini depending on what you have available.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Easy Dinner Ideas
- Method: Stir-Fry
- Cuisine: Chinese