Ingredients:

  • 1 tablespoon vegetable oil
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1 large carrot, julienned
  • 1 cup snap peas, trimmed
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch (optional, for thickening)

Instructions:

  1. Wash and slice all vegetables; mince garlic and ginger.
  2. Preheat the wok over medium-high heat until it starts to shimmer.
  3. Pour in the vegetable oil, swirling to coat the bottom.
  4. Add minced garlic and ginger; stir-fry for 30 seconds until fragrant.
  5. Add bell peppers, broccoli, and carrots; stir-fry for 3-4 minutes until slightly tender.
  6. Introduce snap peas and cook for another 2 minutes.
  7. Mix soy sauce and sesame oil in a small bowl; pour over vegetables and toss to combine.
  8. If using cornstarch, mix with 1 tablespoon of water; add to the wok and stir for a minute until sauce thickens.
  9. Remove from heat and adjust seasoning if needed; serve immediately.