Ingredients
2 tablespoons olive oil 🍾
One red bell pepper, sliced 🫑
A single yellow bell pepper, sliced 🫑
A piece of carrot, julienned 🥕
1 zucchini, sliced 🥒
1/2 head of broccoli, cut into florets 🥦
1 cup snap peas 🌱
1/2 cup baby corn 🌽
2 cloves garlic, minced 🧄
1 tablespoon fresh ginger, grated 🌱
1/4 cup soy sauce 🍶
2 tablespoons oyster sauce 🐚
1 tablespoon rice vinegar 🍚
A tablespoon cornstarch mixed with 2 tablespoons water 🌾
1 teaspoon sesame oil 🛢️
Sesame seeds and chopped green onions for garnish (optional) 🌱
Instructions
- Heat the olive oil in a large wok or skillet over medium-high heat. Add the red and yellow bell peppers, carrot, zucchini, broccoli, snap peas, and baby corn. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
- Add the minced garlic and grated ginger, stir-fry for an additional 30 seconds until fragrant.
- In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and cornstarch mixture. Pour over the vegetables in the wok or skillet.
- Stir continuously for 2-3 minutes until the sauce has thickened and the vegetables are well coated.
- Drizzle with sesame oil and toss to combine.
- Serve the vegetable stir fry hot, garnished with sesame seeds and chopped green onions if desired. Enjoy your plate full of colors and flavors!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 150 kcal (per serving)