Colorful Vegetable Stir-Fry
Ingredients (Serves 2–3)
Vegetables
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1 cup broccoli florets
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1 cup snow peas
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1 cup baby corn, halved
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 cup mushrooms (button or shiitake), halved
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2 cloves garlic, minced
Sauce
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3 tbsp soy sauce
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1 tbsp oyster sauce
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1 tsp sesame oil
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1 tsp sugar (or honey)
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½ tsp ground black pepper
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½ cup vegetable broth or water
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1 tsp cornstarch (optional, for thickening)
For Cooking
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2 tbsp vegetable oil
Instructions
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Prepare the vegetables
Wash all vegetables thoroughly. Cut broccoli into bite-sized florets, slice bell peppers, halve baby corn, and cut mushrooms if large. Keep everything ready before cooking. -
Make the sauce
In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, black pepper, vegetable broth, and cornstarch (if using). Stir well until smooth. -
Heat the pan
Heat a wok or large skillet over medium-high heat. Add vegetable oil and let it heat until shimmering. -
Sauté aromatics
Add minced garlic and stir quickly for about 10 seconds until fragrant. Do not let it burn. -
Cook the vegetables
Add broccoli and baby corn first. Stir-fry for 2–3 minutes.
Add mushrooms, bell peppers, and snow peas. Continue stir-frying for another 2–3 minutes until vegetables are tender-crisp and vibrant. -
Add the sauce
Pour the prepared sauce into the pan. Stir well to coat all vegetables evenly. Cook for 1–2 minutes until the sauce slightly thickens and becomes glossy. -
Final adjustment
Taste and adjust seasoning if needed (add a little more soy sauce or pepper if desired). -
Serve
Remove from heat and serve immediately. Best enjoyed hot.
Serving Suggestions
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Serve with steamed jasmine rice or brown rice
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Pair with noodles for a complete vegetarian meal
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Add tofu or chicken if protein is desired
Tips
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Keep the heat high to avoid soggy vegetables
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Do not overcook—vegetables should stay crisp
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You can substitute sauces with teriyaki or hoisin for a different flavor profile