asianCrisp Garlic Vegetable Stir-Fry
Crunchy vegetables stir-fried over high heat with garlic, ginger, soy sauce and sesame oil in under 15 minutes.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Preparation
6 minutesCut the broccoli into small florets, slice the carrots thinly on an angle, cut the bell peppers into strips and slice the mushrooms. Mince the garlic and grate the ginger.
Success cueThe vegetables are cut to similar sizes.
- 02
Sauce
2 minutesMix the soy sauce, garlic, ginger and sesame oil with 2 tablespoons of water.
Success cueThe sauce is well mixed.
- 03
Heating the wok
1 minuteHigh heatHeat 1½ tablespoons of oil in a wok over high heat until it just starts to smoke.
Success cueA light wisp of smoke rises from the oil.
- 04
Firm vegetables
3 minutesHigh heatAdd the carrots and broccoli and toss quickly for 2½ minutes.
Success cueThe broccoli is bright green and still crisp.
- 05
Soft vegetables
2 minutesHigh heatAdd the bell peppers and mushrooms and toss for 2 minutes.
Success cueThe mushrooms are browned at the edges.
- 06
Glazing
1 minuteHigh heatPour in the sauce, toss for 45 seconds and serve at once.
Success cueThe sauce is glossy and clings to the vegetables, which are still crunchy.
Watch outThe garlic in the sauce burns if cooked longer.
Cooking tips
Keep the vegetables moving the whole time; constant tossing sears them instead of steaming them.
- • Cut vegetables to uniform sizes so they cook evenly
- • Never overcrowd the wok
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 155
- Protein
- 6.9g
- Carbs
- 18.5g
- Fat
- 7.6g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Wheat / gluten, Soy, Sesame
Compound ingredients vary by product; check labels and possible cross-contact.
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