Mixed Vegetable Stir Fry (Printable Version)

Crisp vegetables quickly cooked with aromatic garlic, ginger and savory sauces for a colorful, nutritious 25-minute meal.

# What You'll Need:

01 - 1 medium carrot, sliced thin on a diagonal

02 - 1 cup broccoli florets

03 - ½ cup baby corn, halved

04 - ½ cup mushrooms, sliced (shiitake or button)

05 - 1 cup cabbage, shredded or chopped

06 - 2 tbsp oil (vegetable, peanut, or sesame)

07 - 2 cloves garlic, minced

08 - 1 tsp fresh ginger, minced

09 - 2 tbsp soy sauce

10 - 1 tbsp oyster sauce (optional)

11 - 1 tsp cornstarch mixed with 2 tbsp water

12 - Salt and pepper, to taste

13 - Sesame seeds

14 - Chopped scallions

01 - Prepare all vegetables by washing, slicing, and chopping as directed. Set aside in separate groups based on cooking time.

02 - Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.

03 - Add carrots, broccoli, and baby corn first. Stir-fry for 2–3 minutes.

04 - Add mushrooms and cabbage. Continue stir-frying for another 2–3 minutes, until vegetables are just tender but still crisp.

05 - Pour in soy sauce, oyster sauce (if using), and the cornstarch-water mixture. Stir quickly to coat all vegetables.

06 - Cook 1–2 more minutes until the sauce slightly thickens. Taste and season with salt and pepper as needed.

07 - Serve hot as a main dish with steamed rice or noodles. Garnish with sesame seeds and chopped scallions for a fresh finish.

01 - This quick stir-fry can be customized with any vegetables you have on hand.

02 - For a protein boost, add tofu, chicken, or beef at the appropriate cooking stage.