Veggie Stir Fry

A simple, satisfying favorite.

Why You'll Love This Recipe

• Faster than ordering takeout.
• Customizable to whatever veg is on hand.
• Naturally vegetarian.
• Healthier than restaurant version.
• Crisp-tender veg with glossy sauce.

Ingredient Notes

• Oyster sauce gives the depth — sub hoisin for vegan.
• Shaoxing wine is the authentic depth.
• Toasted sesame oil at finish only.

Ingredient Substitutions

• Add tofu or shrimp for protein.
• Bok choy, mushrooms, baby corn — all welcome.
• Coconut aminos for soy-free.

Equipment Needed

• Wok or wide skillet
• Rice cooker or saucepan

Prep Tips

• PREP EVERYTHING before turning on heat — stir-fry moves fast.
• Slice veg same thickness.

Instructions

1. 1

   Gather and prep: 1 small head broccoli, cut into florets (about 3 cups), 1 medium bell pepper, sliced, 1 medium carrot, sliced, 1 medium onion, diced, 3 cloves garlic, minced, 1 ginger, 1 tbsp soy sauce, 1 cup uncooked long-grain rice. mince the garlic, dice the onion, grate the ginger, and chop the vegetables into even pieces before you start cooking.

2. 2

   Stir-fry aromatics.

3. 3

   Add veg, cook crisp-tender.

4. 4

   Toss with soy.

5. 5

   Serve over rice.

Artsi Pro Tips

• SMOKING wok is non-negotiable for 'breath of the wok' flavor.
• Cut veg uniform thickness so they cook evenly.
• Add sesame oil at the END — never cook with it.

Common Mistakes

• Pan not hot enough — soggy steamed veg.
• Crowding — steams, not sears.
• Cooking sauce too long — gummy, not glossy.

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