VEGETABLE STIR-FRY

Vegetable Stir-Fry image

Provided by Food Network

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 13

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Ingredients

1 tablespoon peanut oil
1 tablespoon peeled and grated fresh ginger
1 carrot, sliced
3 shiitake mushrooms, sliced
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 handful snow peas, trimmed
All-Purpose Stir-Fry Sauce, recipe follows
1 cup vegetable stock
1 tablespoon oyster sauce
1 tablespoon Shaohsing rice wine
1 tablespoon light soy sauce

Steps:

Heat a wok over high heat until it begins to smoke, and then add the oil. When the oil is hot, add the ginger and carrots and stir-fry for 1 minute. Add the mushrooms, bell peppers and snow peas and stir-fry for 1 minute more, adding a splash of water to help steam the vegetables. Stir in the All-Purpose Stir-Fry Sauce and bring to a boil. Continue cooking until the sauce thickens, about 1 minute. Serve immediately.
In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce.

*** Explore more Vegetable Stir-Fry Recipes »

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Daim Khan

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Yum!

Amy Roth

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This was a great recipe! The vegetables were crispy and the sauce was flavorful. I made a few changes to the recipe, including adding some garlic and ginger to the sauce. I also used a different type of oil, which gave the dish a different flavor.

Purna Thapa

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This stir-fry was delicious! I used a variety of vegetables, including broccoli, carrots, snap peas, and red peppers. The sauce was flavorful and the vegetables were cooked to perfection. I will definitely be making this again.

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