Description
A quick and flavorful saucy vegetable stir fry featuring a colorful medley of fresh vegetables tossed in a savory soy and oyster sauce blend, perfect for a healthy weeknight meal.
Ingredients
Scale
Vegetables
- 1/2 onion, peeled and sliced
- 1 large carrot, sliced
- 3 medium bok choy (or other leafy greens of choice)
- 1 cup mushrooms, sliced 3mm / 1/8″ thick
- 1 capsicum, sliced 1/2cm / 1/5″ thick
Sauce and Seasonings
- 1 tbsp cornflour / corn starch
- 1 1/2 tbsp soy sauce, light or all purpose (not dark soy)
- 2 tsp oyster sauce
- 1 tbsp Chinese cooking wine or mirin
- 1/2 tsp sesame oil (optional)
- Dash of white pepper (or black)
- 3/4 cup / 185 ml water
Aromatics and Garnishes
- 1 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1 tbsp ginger, finely sliced (optional)
- Finely sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- Prepare the aromatics and vegetables: Finely chop the garlic and, if using, thinly slice the ginger. Peel and slice the onion, slice the carrot and capsicum into the indicated thickness, slice mushrooms, and clean and chop the bok choy or leafy greens.
- Cook the aromatics and vegetables: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and stir-fry briefly until fragrant, about 30 seconds to 1 minute. Then add the onion, carrot, mushrooms, capsicum, and bok choy. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
- Make the sauce and finish cooking: In a small bowl, mix the cornflour with soy sauce, oyster sauce, cooking wine or mirin, sesame oil if using, white pepper, and water to create a slurry. Pour this sauce over the vegetables and stir well. Continue to cook for another 1 to 2 minutes until the sauce thickens and coats the vegetables nicely. Adjust seasoning if necessary.
- Garnish and serve: Remove from heat, garnish with finely sliced green onions and sesame seeds. Serve hot with steamed rice or noodles as desired.
Notes
- Note 1: Bok choy can be substituted with other leafy greens such as spinach or kale.
- Note 2: Use light soy sauce or all-purpose soy sauce rather than dark soy for balanced flavor.
- Note 3: Chinese cooking wine can be replaced with mirin for a slightly sweeter finish.
- Optional ginger adds a fresh spicy aroma but can be omitted.
- For a vegetarian version, substitute oyster sauce with vegetarian mushroom sauce.
