Stir-fry Vegetables with Soy Sauce
Ingredients
- 300 gBroccoli (in small florets)
- 200 gCarrot (thinly sliced on the bias)
- 100 gshiitake mushroom (sliced)
- 100 gbamboo shoots (drained)
- 3 pcGarlic (finely minced)
- 2 tbspPeanut oil
- 3 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tsppalm sugar
- 1 pinchWhite pepper ground
- 20 gFresh ginger (peeled and finely minced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 48h in the fridge. To reheat, use a very hot pan for only 1 minute to avoid softening the vegetables.
