Vegetable Stir-Fry

Ingredients

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 broccoli crown, cut into florets
• 2 carrots, peeled and sliced thin on the diagonal
• 1 red bell pepper, sliced thin
• 1 cup snap peas, trimmed
• 1/2 cup sliced white mushrooms
• 3 green onions, sliced into 1-inch pieces
• 1/3 cup stir-fry sauce
• 1/4 cup water
• 1 tablespoon toasted sesame oil
• 1 teaspoon toasted sesame seeds, for garnish

Method

1. 1

   Wash and prepare all vegetables: cut broccoli into bite-sized florets, slice carrots thin on the diagonal, slice bell pepper into strips, trim snap peas, slice mushrooms, and cut green onions into 1-inch pieces.

2. 2

   In a small bowl, stir together the stir-fry sauce and water; set aside.

3. 3

   Heat the vegetable oil in a wok or 9-inch skillet over high heat until shimmering.

   1:30 · heat oil
4. 4

   Add the garlic and ginger and stir-fry until fragrant, about 30 seconds, taking care not to let them burn.

   0:30 · garlic and ginger
5. 5

   Add the broccoli and carrots and stir-fry for 3 minutes, tossing frequently so they cook evenly.

   3:00 · broccoli and carrots
6. 6

   Add the bell pepper, snap peas, and mushrooms, and continue to stir-fry for 2 minutes until the vegetables are crisp-tender.

   2:00 · remaining vegetables
7. 7

   Pour in the stir-fry sauce mixture and green onions, and toss to coat evenly. Cook for 1 minute until the sauce thickens slightly and clings to the vegetables.

   1:00 · simmer sauce
8. 8

   Remove from heat, drizzle with toasted sesame oil, and toss once more. Transfer to a serving platter and sprinkle with sesame seeds.