Ingredients:

  • 4 cloves (18g) garlic, thinly sliced
  • 1 tbsp (15g) fresh ginger, minced
  • 2 tbsp (30ml) neutral oil
  • 2 cups (150g) broccoli florets, cut into bite-sized pieces
  • 1 cup (130g) carrots, thinly sliced into coins
  • 1 cup (100g) snap peas, trimmed
  • 1 red bell pepper (150g), sliced into strips
  • 1 cup (100g) baby corn, halved lengthwise
  • 8 oz (225g) shiitake mushrooms, sliced
  • 3 tbsp (45ml) oyster sauce
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) coconut sugar
  • 1 tsp (5ml) toasted sesame oil
  • ½ tsp (2g) white pepper
  • 1 tbsp (15ml) water

Instructions:

  1. Organize chopped vegetables by density. Place carrots, broccoli, and baby corn in one bowl (hard vegetables) and peppers and snap peas in another (soft vegetables). Whisk the oyster sauce, soy sauce, coconut sugar, sesame oil, white pepper, and water in a small bowl until the sugar is dissolved.
  2. Heat neutral oil in a wok or large cast iron skillet over medium-high heat until shimmering. Add sliced garlic and ginger; stir-fry for 30–60 seconds until garlic is pale gold.
  3. Increase heat to high. Add the hard vegetables (carrots, broccoli, baby corn) and stir-fry for 2–3 minutes. Add mushrooms and bell peppers, tossing constantly. Finally, add the snap peas and cook until tender-crisp.
  4. Pour the prepared sauce over the vegetables. Toss rapidly for 1–2 minutes until the sauce bubbles and reduces into a glossy glaze that clings to the vegetables. Remove from heat immediately.