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R0038

Vegetable Stir-Fry

Chinese, Dairy-Free, Vegan  | Serves: 4

Ingredients

  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 broccoli head, cut into florets
  • 1 carrot, julienned
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp cornstarch mixed with 2 tbsp water

Method

  1. Heat oil in a wok over high heat.
  2. Add garlic and ginger, stir-fry 30 seconds until fragrant.
  3. Add broccoli and carrot; stir-fry 2-3 minutes.
  4. Add pepper and snap peas; stir-fry another 2 minutes until crisp-tender.
  5. Whisk soy sauce, rice vinegar, and sesame oil together and pour in.
  6. Stir in the cornstarch slurry and toss until the sauce thickens and coats everything.
  7. Serve immediately over rice.

Notes

Have all vegetables prepped before you start — stir-frying moves fast.

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