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Vegetable Stir-Fry with Ginger-Garlic Sauce

Vegetable Stir-Fry with Ginger-Garlic Sauce

A good stir-fry happens fast, so the real work is the preparation. Cut every vegetable to a similar size, mix the sauce before you turn on the heat, and line everything up by the stove. After that, dinner takes about ten minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1/3 cup vegetable broth or water
  • 3 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or honey
  • 2 tsp cornstarch
  • 1 tsp toasted sesame oil
  • 2 tbsp neutral oil such as avocado or peanut
  • 1 tbsp fresh ginger minced
  • 3 cloves garlic minced
  • 1 small head broccoli cut into small florets
  • 1 red bell pepper sliced
  • 2 carrots thinly sliced on the diagonal
  • 1 cup snap peas trimmed
  • 1 cup shredded red cabbage
  • cooked rice or noodles for serving
  • sesame seeds and green onions for garnish

Method
 

  1. Whisk the broth, soy sauce, vinegar, maple syrup, cornstarch and sesame oil in a small bowl. Set it next to the stove.
  2. Heat a wok or large skillet over high heat until very hot. Add the neutral oil and swirl to coat.
  3. Add the carrots and broccoli and stir-fry for 2–3 minutes. If the pan looks dry, add a tablespoon of water to create a little steam.
  4. Add the pepper, snap peas and cabbage and stir-fry for 2 minutes more, until the vegetables are bright and crisp-tender.
  5. Push the vegetables to the sides, add the ginger and garlic to the center and stir for 30 seconds until fragrant.
  6. Stir the sauce again (the cornstarch settles), pour it in and toss for about 1 minute, until glossy and thickened.
  7. Serve immediately over rice or noodles, scattered with sesame seeds and green onions.

Notes

  • Add dense vegetables first and quick-cooking ones last so everything finishes at the same time.
  • If your pan is smaller than 12 inches, cook the vegetables in two batches; crowding makes them steam and turn soft.