Ingredients
Method
- In a small bowl, whisk together soy sauce, cornstarch, and water until smooth. Set aside.
- Heat vegetable oil in a large wok or skillet over high heat until shimmering.
- Add broccoli and carrots to the hot wok. Stir fry for 3-4 minutes until slightly tender but still crisp.
- Add bell pepper, snap peas, and minced garlic. Continue stir frying for another 2-3 minutes, stirring constantly.
- Pour the prepared sauce over the vegetables and toss everything together until well coated.
- Cook for 1-2 more minutes until the sauce thickens and coats the vegetables evenly.
- Remove from heat and serve immediately over rice or noodles if desired.
Nutrition
Notes
Keep the heat high throughout cooking to achieve that authentic stir fry flavor and texture. Cut all vegetables to similar sizes for even cooking. Feel free to substitute with whatever vegetables you have on hand to keep costs down.