Vegetable Stir Fry

Name: Vegetable Stir Fry
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Ingredients: 2 medium bell peppers (mixed colors, sliced); 2 cups broccoli florets; 2 medium carrots (julienned); 1 cup snow peas; 1 cup mushrooms (sliced); 1/2 cup baby corn; 3 cloves garlic (minced); 1 tbsp fresh ginger (grated); 3 tbsp soy sauce; 1 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp cornstarch; 2 tbsp vegetable oil; 1 tbsp sesame seeds (for garnish)

Everything gets tossed in a hot pan with garlic and soy — crispy veg, no fuss.

Ingredients

2 medium bell peppers (mixed colors, sliced)
2 cups broccoli florets
2 medium carrots (julienned)
1 cup snow peas
1 cup mushrooms (sliced)
1/2 cup baby corn
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
3 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
2 tbsp vegetable oil
1 tbsp sesame seeds (for garnish)

My Go-To Weeknight Lifesaver Vegetable stir fry is the recipe I make more than any other. It's fast, endlessly flexible, and genuinely delicious when you get the technique right. The secret most people miss? Blazing hot pan, dry vegetables, and never overcrowding. Prep Everything First This is a stir fry commandment: have every single ingredient cut, measured, and ready before you turn on the heat. Slice bell peppers, broccoli florets, snap peas, carrots (cut on the diagonal for maximum sur

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