Ingredients
Scale
- 2 cups broccoli florets (fresh or frozen)
- 1 large carrot, julienned or thinly sliced
- 1 red bell pepper, sliced into strips
- 2 cups shredded green cabbage
- 2 tablespoons vegetable oil or sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon brown sugar or honey
- 1 teaspoon cornstarch
- 1/4 cup water or vegetable broth
- Optional: Sesame seeds and green onions for garnish
Instructions
- Whisk together the soy sauce, brown sugar, cornstarch, and water in a small bowl until the cornstarch dissolves completely. Set this slurry aside. Chop your broccoli, carrots, and peppers into uniform sizes. Cutting them evenly ensures they all cook at the same rate. This preparation takes about five minutes and makes the actual cooking process seamless.
- Heat the vegetable oil in a large skillet or wok over high heat. Once the oil shimmers, add the minced garlic and grated ginger. Stir constantly for 30 seconds until fragrant but not burnt. Toss in the broccoli and carrots first, as they take the longest to soften. Sauté for about 3 minutes. Add the bell peppers and cabbage, tossing frequently. You want the vegetables to remain vibrant and slightly crisp.
- Give the sauce mixture a quick whisk again to incorporate any settled cornstarch. Pour the sauce over the sizzling vegetables. Stir continuously for 1 to 2 minutes. The sauce will bubble and thicken into a glossy glaze that coats every piece of produce. Remove the pan from the heat immediately to prevent overcooking. Serve the stir fry hot over steamed rice or noodles. Top with sesame seeds or sliced green onions if desired.
- Cook Time: 15 minutes