Sesame Stir Fried Vegetables
A vibrant and crisp medley of fresh vegetables tossed in a savory, aromatic sesame-ginger sauce.
Ingredients
- •2 tbsp vegetable oil (30ml)
- •2 cups broccoli florets (180g)
- •1 medium bell pepper, sliced (120g)
- •1 medium carrot, julienned (80g)
- •1 cup snap peas (100g)
- •1 cup sliced brown mushrooms (90g)
- •2 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •3 tbsp soy sauce (45ml)
- •1 tbsp toasted sesame oil (15ml)
- •1 tbsp maple syrup or brown sugar (15g)
- •1 tsp cornstarch (3g)
- •2 tbsp water (30ml)
- •1 tbsp toasted sesame seeds (8g)
- •2 green onions, thinly sliced
Instructions
- 1
In a small bowl, whisk together the soy sauce, toasted sesame oil, maple syrup, cornstarch, and water until smooth to create the stir-fry sauce.
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- 3
Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant, being careful not to burn them.
- 4
Add the broccoli florets, sliced bell pepper, julienned carrot, snap peas, and sliced mushrooms to the skillet.
- 5
Stir-fry the vegetables continuously for 5 to 7 minutes until they are tender-crisp and brightly colored.
- 6
Pour the prepared sauce mixture directly over the vegetables, tossing well to coat everything evenly.
- 7
Cook for another 1 to 2 minutes until the sauce thickens and glosses the vegetables.
- 8
Remove from heat, garnish with toasted sesame seeds and sliced green onions, and serve immediately.
💡 Chef tips
- Prep all your vegetables before turning on the stove, as stir-frying cooks very quickly.
- You can easily swap or add any vegetables you have in your fridge, such as baby corn, bok choy, or zucchini.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet.
✅ How it should turn out
The finished dish should feature crisp-tender vegetables coated in a glossy, savory glaze with a rich toasted sesame aroma and a perfect balance of salty and sweet flavors.