Stir Fry Vegetables Recipe

By Souped Up Recipes · 25 min

Ingredients

Instructions

1. Bring 2 liters of water to a boil. Add 1.5 tbsp salt and a generous drizzle of oil.
2. Blanch the vegetables that take longer first, such as broccoli, cauliflower and carrots, for one minute. Then add the quicker-cooking ones, such as snow peas, green beans and bok choy stems, and cook for 20 seconds more.
3. Remove all the vegetables and set them aside.
4. Heat a wok and add 2–3 tbsp oil. Add the minced ginger, minced garlic and the fast-cooking leafy vegetables, such as cabbage, and stir over medium heat for about 20 seconds.
5. Return the blanched vegetables to the wok and stir to combine. Taste and add salt as needed.
6. Turn off the heat, add black pepper to taste, then pour in the cornstarch mixed with water. Stir until the sauce thickens and serve.

Summarized from Souped Up Recipes's video. Watch it for the details.

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