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Weeknight Veggie Stir Fry

Crisp vegetables in a glossy garlic-ginger sauce. Faster than takeout and endlessly adaptable.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 carrot thinly sliced
  • 1 cup snap peas
  • 3 garlic cloves minced
  • 1 tbsp grated ginger
For the sauce
  • 3 tbsp soy sauce 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp cornstarch, 2 tbsp water
  • Cooked rice or noodles to serve
  • Sesame seeds and sliced green onion

Method
 

  1. Whisk the sauce ingredients in a small bowl.
  2. Heat a large pan or wok over high heat until very hot. Add the oil.
  3. Stir fry the carrot and broccoli for 3 minutes. Add the pepper and snap peas for 2 more.
  4. Add the garlic and ginger for 30 seconds.
  5. Pour in the sauce and toss until it thickens and coats everything.
  6. Serve over rice with sesame seeds and green onion.

Notes

Best fresh, but reheats well in a hot pan.