Quick Veggie Stir-Fry
by Priya Sharma
1
Servings
2
Prep
10 min
Cook
8 min
Crisp vegetables in a glossy garlic-soy sauce, done before the rice cooker beeps. The wok does the work; you just keep things moving.
Ingredients
- 1 head broccoli, in small florets — matched to Broccoli, raw; view its nutrition
- 1 red bell pepper, sliced — not matched; choose a food in the nutrition panel
- 1 carrot, thinly sliced — matched to Carrots, raw; view its nutrition
- ≈ 163.16 ml snap peas — matched to Peas, green, raw; view its nutrition
- 3 cloves garlic, minced — matched to Garlic, raw; view its nutrition
- ≈ 44.36 ml soy sauce — matched to Soy sauce made from soy and wheat (shoyu); view its nutrition
- ≈ 14.79 ml rice vinegar — not matched; choose a food in the nutrition panel
- ≈ 4.93 ml cornstarch mixed with 60 ml water — matched to Cornstarch; view its nutrition
- Neutral oil, sesame oil, sesame seeds — no amount given; set one in the nutrition panel
Steps
- 1Stir the soy sauce, vinegar, and cornstarch slurry together.
- 2Get the wok smoking hot with a little neutral oil.
- 3Stir-fry the carrot and broccoli for two minutes, then add pepper and snap peas for two more.
- 4Push vegetables aside, briefly sizzle the garlic, then pour in the sauce and toss until glossy.
- 5Finish with a drop of sesame oil and a scatter of seeds. Serve over rice.
