FAST Vegetable Stir Fry – Chinese Style

Step 1: Prepare the Stir Fry Sauce

In a small bowl, combine 1 tablespoon of Chinese black vinegar, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 0.5 tablespoon of sesame oil, and 0.5 tablespoon of chili paste. Stir well until all ingredients are thoroughly mixed to create the stir-fry sauce.

Step 2: Heat the Wok and Sauté Onions

Heat a wok over high heat until it's screaming hot. Add about 3 tablespoons of cooking oil (canola or vegetable oil) and swirl to coat the sides of the wok. Add the chopped onion and stir-fry until it starts to brown and soften, about 1-2 minutes.

Step 3: Add Garlic and Mixed Vegetables

Add the minced garlic to the wok and stir-fry quickly for about 30 seconds until fragrant. Immediately add the mixed stir-fry vegetables (broccoli, snow peas, carrots) to the wok and continue to stir-fry for 2-3 minutes, ensuring they are evenly cooked but still crunchy.

Step 4: Incorporate Sauce and Water

Pour the prepared stir-fry sauce over the vegetables in the wok. Add 2 tablespoons of water to the wok. Stir-fry for another 2-3 minutes, allowing the sauce to coat the vegetables and slightly thicken. The vegetables should be tender-crisp.

Step 5: Garnish and Serve

Once the vegetables are cooked to your desired tenderness, remove the wok from heat. Garnish generously with chopped green onions/scallions and a sprinkle of sesame seeds. Give it a quick toss to distribute the garnishes. The vegetable stir-fry is now ready to be plated and served, ideally with steamed jasmine rice.

• Ensure your wok is screaming hot before adding oil and vegetables for a proper stir-fry.

• Do not overcook the vegetables; they should remain crunchy and vibrant.

• Adjust the amount of chili paste to your preferred spice level.

• Add tofu or chicken for a protein boost.

• Incorporate other vegetables like bell peppers, mushrooms, or bamboo shoots.

• Serve with noodles instead of rice.