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Wok Ingredients
- 4 cups chopped vegetables
- 2 cloves garlic
- 1 tablespoon fresh ginger
- Optional 1 chili pepper
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
- Salt to taste
- Pepper to taste
- Green onion (optional)
Instructions
- 1Add the chopped vegetables to the wok and cook, stirring regularly, for 3-5 minutes or until they become softer but still crisp.
- 2Add the soy sauce and, if desired, the oyster sauce. Continue to cook and stir for another 2-3 minutes.
- 3Add the cornstarch mixture dissolved in water to the wok and stir well to thicken the sauce.
- 4Cut the vegetables into small, uniform pieces so they cook quickly and evenly.
- 5Heat the oil in a wok or deep pan over medium heat. Add the garlic, ginger, and chili pepper (if using) and sauté for about 30 seconds or until fragrant.
- 6Taste the vegetables and sauce and adjust the seasoning with salt and pepper, to your preference.
- 7Transfer the wok vegetables to a bowl or serving plates. Garnish with sesame seeds or chopped green onions, if desired.
Tip
This Chinese wok vegetable recipe is versatile and allows you to use your favorite vegetables or those you have on hand. You can serve these wok vegetables as a main course or alongside rice or other Chinese dishes.
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