This veggie stir fry is simple and quick to make. You will need 6 to 7 cups of vegetables. Choose a variety of colors and textures. We like to keep about half of the vegetables on the heartier side (like broccoli and carrots). Add the heartier veggies to the pan first and cook for a few minutes before adding quicker cooking vegetables like scallions, bell pepper, and snow peas. This way, all the vegetables turn out perfectly cooked.
The stir fry sauce can be made in advance. It is extra delicious when made with fresh ginger and garlic, but if you do not have these on hand, you can leave them out.
1 ½ cups broccoli florets
2 medium carrots, sliced into matchsticks, about 1 cup
4 ounces mushrooms, sliced, about 1 cup
1 bell pepper, sliced
1 bunch scallions, sliced into 1-inch pieces
1 cup snow peas
2 small tomatoes, cut into wedges
3 tablespoons neutral oil like vegetable or avocado oil
6 garlic cloves, minced
3 tablespoons minced fresh ginger (thumb-size piece of ginger)
1 cup chicken or vegetable stock
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons Shaoxing wine, substitute dry sherry or mirin, see notes
1 tablespoon toasted sesame oil
2 tablespoons sugar
1/4 to 1/2 teaspoon ground white pepper
Combine all of the stir fry sauce ingredients in a jar. Seal the jar with a lid, and then shake until the sugar dissolves. Use straight away or store in an airtight container, refrigerate, and use within two days. For questions about the ingredients and substitutions for this sauce, see our stir fry sauce recipe.
Alternatively, add all ingredients to a small saucepan and cook over medium heat until the sugar dissolves. Store or use straight away.
Stir one tablespoon of cornstarch with three tablespoons of cold water, and then set aside.
Divide the vegetables into two piles. One should be heartier, longer cooking vegetables (broccoli, carrots, and mushrooms) and the other pile should have the quicker cooking vegetables (bell pepper, scallions, snow peas, and tomatoes).
Heat a large, heavy skillet or wok over high heat. Add 1 ½ tablespoons of high heat oil (like vegetable or avocado oil), and then add the pile of heartier vegetables (broccoli, carrots, and mushrooms). Cook, stirring the vegetables around the pan, until they start to sweat and soften, about 3 minutes.
Throw in the remaining vegetables and continue to cook for another 2 to 3 minutes or until the vegetables are done. If the pan needs more oil, add another tablespoon or so as needed. (For reference on telling when the vegetables are done, the broccoli should be bright green and crisp-tender, the mushrooms should be browned slightly and reduced in size, and the snow peas should be bright green and a little floppy.)
Pour in the stir fry sauce. Give the cornstarch mixture one more stir, and then slowly pour it into the stir fry. Stir everything around until the sauce thickens and sticks to the vegetables. Serve immediately.