Cook and Scale
Vegetable Stir-Fry
4 servings · 25 min total
A rainbow of crisp-tender broccoli, peppers, carrots, and green beans in a glossy garlic-ginger soy sauce. Fast, fresh, and fully plant-based.
Ingredients
- 3 tbsp vegetable oil
- 4 garlic, minced
- 20 g fresh ginger, grated
- 1 red bell pepper, sliced
- 300 g broccoli, in florets
- 2 carrot, julienned
- 150 g green beans, trimmed
- 150 g bean sprouts
- 4 spring onion, sliced
- 4 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 tbsp sesame seeds
Contains: Gluten, Soy, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk the stir-fry sauce — Whisk the soy sauce, rice vinegar, sugar, cornstarch, and 100 ml water into a sauce and set aside.
- 2.
Sauté garlic and ginger — Heat the oil in a wok over high heat and fry the garlic and ginger for 1 minute until fragrant.
- 3.
Stir-fry the vegetables — Add the broccoli, carrots, green beans, and pepper and stir-fry for 5 minutes until crisp-tender.
- 4.
Toss with the sauce — Pour in the sauce, add the bean sprouts and spring onions, and toss for 2 minutes until glossy. Drizzle with sesame oil and scatter with sesame seeds.