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
Save Recipe


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


  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Vegetable Stir-Fry

Vegetable Stir Fry

Vegetable Stir-Fry

Ginger Vegetable Stir Fry

Szechuan Vegetable Stir-Fry

Spicy Veggie Stir-Fry

Quick Veggie Stir-Fry

Salmon and Vegetable "Stir-Fry Cheat Sheet"