Vegetable stir fry – How to prepare in four easy steps (with in-depth explanation)

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos offer a similar flavor profile.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for sautéing.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is more economical.

Cut the stem off the head of the broccoli with a sharp knife, discarding the lower part of the stem and slicing the tender part into wedges.

Cut the cauliflower in half from the top of the crown through the stem, separating large florets into bite-size pieces.

Remove the string from the snow peas by pinching the curly end and pulling it along the pod.

Peel the carrots and cut them into wedges by cutting at an angle and turning a quarter each time.

Cut the top and bottom off the capsicum, remove the core and seeds, and slice into large triangular pieces.

Bring a pot of water to a boil, using at least three times the volume of the vegetables.

Add the carrot wedges to the boiling water and cook for 3 minutes.

Add the cauliflower and broccoli florets to the pot and keep boiling for another 2 minutes.

Add the snow peas and boil for 1 minute, checking if the broccoli and cauliflower are cooked by piercing with a fork.

Add the capsicum to the boiling water for 15 seconds, then drain and set aside.

Mix oyster sauce, salt, sugar, ground white pepper, corn flour, and 2 tablespoons of water to create the stir-fry sauce.

Heat vegetable oil in a wok or saucepan and add a tablespoon of chopped garlic, sautéing over low heat until fragrant or golden brown.

Add the premixed stir-fry sauce to the wok and cook until the corn flour is translucent, indicating it's cooked.

Add the drained vegetables to the wok, stirring over high heat for about 30 seconds for immediate serving, or mix on low heat for a party preparation.

Dish out the stir-fry and serve with rice or noodles.

Cooking Techniques

Equipment Needed

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Dietary

Allergens