Stir-fry Vegetables with Soy Sauce

Vegetables that stay crunchy under a glossy, smooth glaze. Golden garlic and reduced sauce bring an umami depth that coats every piece, while white pepper lifts the whole dish.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 143
• Protein: 5 g
• Carbs: 11 g
• Fat: 8 g

Ingredients

• 300 g Broccoli ( in small florets )
• 200 g Carrot ( thinly sliced on the bias )
• 100 g shiitake mushroom ( sliced )
• 100 g bamboo shoots ( drained )
• 3 piece Garlic ( finely minced )
• 2 tbsp Peanut oil
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp palm sugar
• 1 pinch White pepper ground
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Vegetable prep

   Slice carrots into thin diagonals and break the broccoli into small florets. Finely mince the garlic. Vegetables must be uniform in size for even cooking.

2. Searing garlic and ginger

   Heat peanut oil in a wok or large skillet. When the oil starts to smoke slightly, toss in the garlic and fresh ginger. Stir constantly: the garlic should turn golden without burning.

3. High heat stir-fry

   Add carrots, broccoli, shiitakes, and bamboo shoots. Stir-fry over very high heat, tossing constantly. The vegetables should remain firm to the bite and keep their vibrant color.

4. Glazing and finishing

   Pour in the soy sauce, oyster sauce, and sugar. Add a pinch of white pepper. Let it reduce for a few moments until the sauce coats the spoon and glazes every vegetable with a shiny veil.

Chef's tips

• Never overcrowd your wok, or the vegetables will boil in their own juices instead of searing.
• The order of cooking is crucial: start with the densest vegetables like carrots.

Storage

Keeps for 48h in the fridge. To reheat, use a very hot pan for only 1 minute to avoid softening the vegetables.