Back to 4 servings Vegetables 2 cups broccoli florets, cut into small florets 1 cup carrot, thinly sliced on the diagonal 1 cup red bell pepper, thinly sliced 1 cup snow peas, trimmed 1 cup baby corn, halved lengthwise 1 cup sliced mushrooms, shiitake or button 3 cups cabbage, bite-sized pieces 3 stalks green onions, cut into 1-inch pieces, white and green parts separated 2 tablespoons vegetable oil, high smoke point oil such as canola or avocado Sauce 4 cloves garlic, finely chopped 2 tablespoons oyster sauce, vegan oyster sauce works for a vegetarian version 2 tablespoons soy sauce, light soy sauce preferred 1 teaspoon fish sauce, optional, for a more Thai flavor 1 teaspoon sugar, honey or maple syrup can replace 1 pinch white pepper 1 tablespoon cornstarch, arrowroot powder can replace 0.5 cup vegetable broth, chicken broth also works 1 teaspoon sesame oil, added at the end
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1 Step 1: Whisk the oyster sauce, soy sauce, fish sauce, sugar, white pepper, cornstarch and broth in a small bowl until smooth, then set aside.2 Step 2: Heat a wok or large skillet over high heat until hot, then add the vegetable oil.3 Step 3: Stir-fry the garlic for 20 to 30 seconds until fragrant and just starting to turn golden.4 Step 4: Add the carrot and broccoli and stir-fry for about 3 minutes until the broccoli is bright green and the carrot begins to soften but still has a bite.5 Step 5: Add the bell pepper, snow peas, baby corn, mushrooms, cabbage and the white parts of the green onions and stir-fry briskly for 2 to 3 minutes, working in two batches if the pan is crowded, until tender-crisp.6 Step 6: Re-whisk the sauce, pour it into the pan and stir for 30 to 60 seconds until it simmers, thickens and glazes the vegetables.7 Step 7: Add the green parts of the green onions and the sesame oil and stir for 20 to 30 seconds until bright and slightly wilted.8 Step 8: Taste and add a splash more soy sauce or fish sauce if needed, then remove from the heat and serve immediately over steamed jasmine rice.getsaucepan.com/r/5e113550-85a2-5ba8-8622-c818a132c03d
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