Stir fry is a technique, not a recipe. Once you know it, any vegetable in the crisper drawer can become dinner.
The sauce is the part worth memorizing. It balances salty, sweet and sharp, and takes two minutes to whisk.
Weeknight Veggie Stir Fry
Crisp vegetables in a glossy garlic-ginger sauce. Faster than takeout and endlessly adaptable.
Ingredients
Method
- Whisk the sauce ingredients in a small bowl.
- Heat a large pan or wok over high heat until very hot. Add the oil.
- Stir fry the carrot and broccoli for 3 minutes. Add the pepper and snap peas for 2 more.
- Add the garlic and ginger for 30 seconds.
- Pour in the sauce and toss until it thickens and coats everything.
- Serve over rice with sesame seeds and green onion.
Notes
Best fresh, but reheats well in a hot pan.
Tips for success
- Use very high heat and do not crowd the pan.
- Cut all the vegetables to a similar size so they cook evenly.
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