Eggless Stir-Fried Vegetables
Total time25 min
Prep time15 min
Cook time10 min
5.0(13)
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Learn more →Ingredients
4 servings
For the sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp sugar
- ¼ tsp white pepper
For the stir-fry
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup broccoli florets, cut into bite-sized pieces
- 1 medium carrot, thinly sliced on the diagonal
- 1 red bell pepper, cored and sliced into thin strips
- 1 cup snap peas, strings removed
- 1 cup cremini mushrooms, sliced
- 2 tbsp water
For serving
- 1 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and white pepper until the cornstarch is fully dissolved. Set aside.
- 2
Heat 1 tbsp of the oil in a large wok or 12-inch skillet over high heat until the oil just begins to smoke. Add the broccoli and carrot and stir-fry, tossing constantly, for 2 minutes, until the broccoli is bright green and the carrot begins to soften at the edges.
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