Stir-Fry Vegetables

Let's cook

1. 1

   Prep everything first

   Cut all the vegetables and mix the sauce before the pan goes on. A stir-fry takes six minutes and there is no time to chop mid-cook.

   💡

   Everything within arm's reach before the heat goes on. This is the whole discipline of stir-frying.

2. 2

   Mix the sauce in advance

   Whisk the soy sauce, oyster sauce, sesame oil, cornstarch, and water together.

3. 3

   Get the pan properly hot

   Heat a wok or wide pan over the highest heat until the oil shimmers and just begins to smoke.

4. 4

   Add by density

   Carrots and broccoli first for 2 minutes, then pepper and mushrooms for 2 minutes, then mangetout for 1 minute. Keep everything moving.

   💡

   Adding everything at once gives you burnt mangetout and raw carrot.

5. 5

   Aromatics late

   Add the garlic and ginger for the final 30 seconds only — added early they burn in the high heat.

6. 6

   Sauce at the end

   Pour the sauce around the rim of the pan and toss for 45 seconds until it thickens and coats. Finish with scallions and sesame seeds.

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