Colorful Vegetable Stir Fry

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare all vegetables: cut broccoli into florets, slice carrots and bell pepper, and slice the yellow onion. Mince the garlic and grate the fresh ginger.

   Ca. 15 min.

   Kokkens note: Having all your vegetables prepped before cooking is key for a successful stir fry.

2. 2

   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, cornstarch, vegetable broth, and optional agave nectar to create the stir fry sauce.

   Ca. 2 min.

3. 3

   Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.

   Ca. 1 min.

4. 4

   Add the yellow onion, garlic, and fresh ginger to the hot wok. Stir fry for 1-2 minutes until fragrant.

   Ca. 2 min.

5. 5

   Add the broccoli and carrots to the wok. Stir fry for 3-4 minutes until they begin to soften.

   Ca. 4 min.

   Kokkens note: Cook the harder vegetables first to ensure even cooking.

6. 6

   Add the bell pepper and snow peas to the wok. Continue to stir fry for another 2-3 minutes until all vegetables are tender-crisp.

   Ca. 3 min.

   Kokkens note: Avoid overcooking the vegetables; they should still have a slight crunch.

7. 7

   Give the prepared sauce a quick whisk again, then pour it over the vegetables in the wok. Stir constantly for 1-2 minutes until the sauce thickens and coats the vegetables.

   Ca. 2 min.

   Kokkens note: The cornstarch in the sauce will thicken it quickly, so keep stirring.

8. 8

   Remove the stir fry from the heat. Serve immediately over rice or noodles, garnished with optional sesame seeds.