Easy Winter Vegetable Stir-fry
Ingredients:
- 1 medium broccoli head, cut into florets
- 1 large carrot, julienned
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 200g snap peas, trimmed
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 teaspoon cornflour (cornstarch) mixed with 2 tablespoons water
- 2 green onions, sliced
- Sesame seeds for garnish
- Cooked rice or noodles for serving
Instructions:
Prepare the Vegetables:
- Cut the broccoli into florets.
- Julienned the carrot.
- Slice the red and yellow bell peppers.
- Trim the snap peas.
- Mince the garlic and ginger.
Cook the Vegetables:
- Heat the vegetable oil in a large wok or skillet over medium-high heat.
- Add the garlic and ginger, and sauté until fragrant (about 30 seconds).
- Add the broccoli, carrot, bell peppers, and snap peas to the wok. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp.
- Add the Sauces:
- Add the soy sauce and oyster sauce (if using) to the vegetables. Stir well to combine.
- Pour in the cornflour mixture to thicken the sauce. Stir until the sauce has thickened and evenly coats the vegetables.
Finish and Serve:
- Remove the wok from heat.
- Garnish with sliced green onions and sesame seeds.
- Drizzle with sesame oil.
- Serve hot over cooked rice or noodles.
Enjoy this quick and flavorful winter stir-fry, perfect for a warm and satisfying meal during the chilly months!
