Recipe courtesy of Ching-He Huang

Vegetable Stir-Fry

  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 2 to 4 servings
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Ingredients

1 tablespoon peanut oil

1 tablespoon peeled and grated fresh ginger

1 carrot, sliced

3 shiitake mushrooms, sliced

1 green bell pepper, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 handful snow peas, trimmed

All-Purpose Stir-Fry Sauce, recipe follows

All-Purpose Stir-Fry Sauce:

1 cup vegetable stock

1 tablespoon oyster sauce

1 tablespoon Shaohsing rice wine

1 tablespoon light soy sauce

Directions

  1. Heat a wok over high heat until it begins to smoke, and then add the oil. When the oil is hot, add the ginger and carrots and stir-fry for 1 minute. Add the mushrooms, bell peppers and snow peas and stir-fry for 1 minute more, adding a splash of water to help steam the vegetables. Stir in the All-Purpose Stir-Fry Sauce and bring to a boil. Continue cooking until the sauce thickens, about 1 minute. Serve immediately.

All-Purpose Stir-Fry Sauce:

  1. In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce.

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