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a wide wok of colorful vegetable stir-fry with glossy snap peas, carrots, zucchini, and mushrooms, sesame seeds sprinkled over, steam rising, on a stovetop with chopsticks resting beside, natural light, shallow depth of field, landscape orientation

Vegetable Stir-Fry

A quick and vibrant mix of fresh vegetables combined in a light soy sauce with garlic and ginger served over rice, or noodles.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp sesame oil
  • 2 cups snap peas
  • 1 carrot julienned
  • 1 zucchini sliced
  • 1 cup mushrooms sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar

Method
 

  1. Heat the sesame oil in a large wok or skillet over high heat.
  2. Add the carrot and snap peas first and stir-fry for two minutes.
  3. Toss in the zucchini and mushrooms and cook for another three minutes until tender-crisp.
  4. Stir in the garlic and ginger and cook for thirty seconds until fragrant.
  5. Add the soy sauce and brown sugar and toss until the vegetables are evenly glazed.
  6. Serve hot over rice or noodles.

Notes

Keep the heat high and the veggies moving so they stay crisp, not soggy.