Vegetable Stir-Fry

Instructions

1. Step 1

   Wash and dry the vegetables. Cut them as specified, keeping the scallion whites separate from the greens.

   Cookware: Chef Knife, cutting board

2. Step 2

   Whisk the soy sauce, rice vinegar, sesame oil, water, cornstarch, and sugar until the cornstarch is fully dispersed.

   Ingredients used: 10.0 gr Cornstarch, 8.0 gr Granulated Sugar, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 45.0 ml Soy Sauce, 60.0 ml Water

   Cookware: mixing bowl, whisk

3. Step 3

   Heat the wok over high heat. Add the vegetable oil and swirl it over the cooking surface.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil

   Cookware: wok

4. Step 4

   Add the garlic, ginger, and scallion whites. Stir constantly until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 9.0 gr Garlic, 15.0 gr Ginger, 2.0 piece Scallion

   Cookware: spatula, wok

5. Step 5

   Add the broccoli and carrots. Stir-fry over high heat until their colors brighten and they begin to soften.

   Timer: 3 min (fixed)

   Ingredients used: 300.0 gr Broccoli, 2.0 piece Carrot

   Cookware: spatula, wok

6. Step 6

   Add the bell peppers and mushrooms. Continue stir-frying until the mushrooms soften and their released moisture mostly evaporates.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bell Pepper, 200.0 gr Mushroom

   Cookware: spatula, wok

7. Step 7

   Add the snow peas and stir-fry until bright green and crisp-tender.

   Timer: 2 min (fixed)

   Ingredients used: 150.0 gr Snow Pea

   Cookware: spatula, wok

8. Step 8

   Whisk the prepared sauce briefly, pour it into the wok, and stir until it bubbles, thickens, and coats the vegetables evenly.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, spatula, whisk, wok

9. Step 9

   Remove the wok from the heat, fold in the scallion greens, and serve immediately.

   Ingredients used: 1.0 piece Scallion

   Cookware: spatula, wok