Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced (about 1 tablespoon)
  • 1 medium bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced
  • 1 cup snap peas
  • 1 medium zucchini, sliced
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon oyster sauce (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (30 ml)

Instructions:

  1. Wash and chop all vegetables into uniform sizes for even cooking.
  2. In a small bowl, combine soy sauce, oyster sauce, and sesame oil. Set aside.
  3. Heat the wok or skillet over medium-high heat and add the vegetable oil.
  4. Add minced garlic and ginger to the hot oil; sauté until fragrant (about 30 seconds).
  5. Add the bell pepper, broccoli, and carrot; stir-fry for 3 minutes.
  6. Add snap peas and zucchini; continue to stir-fry until tender-crisp (about 2-3 minutes).
  7. Pour in the prepared sauce and the cornstarch mixture, stirring constantly until it thickens and coats the vegetables (about 1 minute).
  8. Transfer to plates and enjoy hot, optionally with rice or noodles.