Stir-Fried Seasonal Vegetables
A stir-fry is less of a recipe and more of a rhythm. By organizing your ingredients before the flame is lit, you ensure that the vegetables sear quickly and retain their individual character.
Mise en place is not optional.
Because the cooking happens in a matter of minutes, every vegetable must be sliced and your sauce measured before you turn on the stove.
- Wok or large cast-iron skillet
- Metal spatula
- Small prep bowls
What goes in.
- 1 lbseasonal vegetables, such as snap peas, broccoli florets, or sliced bell peppers
- 2 tbspneutral oil, such as grapeseed or avocado oil
- 1 tbspfresh ginger, minced
- 2 clovesgarlic, thinly sliced
- 2 tbspsoy sauce
- 1 tsptoasted sesame oil
Sealing the surface
Get the oil shimmering until it nearly smokes before adding your vegetables. This instant contact creates a light char that provides depth without requiring a long cook time.
The method.
Prep the vegetables
Cut all pieces to a uniform size so they cook at the same rate. Keep harder vegetables like carrots in thinner slices than delicate greens.
Heat the wok
Place your pan over the highest burner setting. Add the oil and swirl to coat the sides.
Sear the aromatics
Add ginger and garlic. Stir for 10 seconds until they are fragrant but not browned.
Hard veg first
Toss in the toughest vegetables first. Stir constantly for 2 minutes.
Combine
Add any remaining quick-cooking vegetables. Pour the soy sauce around the inner rim of the pan, allowing it to hiss and vaporize slightly before tossing everything together.
Finish
Remove from heat immediately once the vegetables are bright and tender-crisp. Drizzle with sesame oil and serve.
Other turns to take.
Spicy
Add 1 teaspoon of chili paste or crushed red pepper flakes with the garlic.
Nutty
Finish the dish with a handful of toasted cashews or sesame seeds for texture.
When it doesn't go to plan.
Don't crowd the pan; if the wok is too full, the vegetables will steam in their own moisture instead of searing.
If using broccoli, steam the florets for 60 seconds in boiling water before stir-frying to ensure they finish through.
Keep your hand moving; the metal spatula should be constantly sliding under the ingredients to prevent sticking.
The ones that keep coming up.
Why did my vegetables turn grey?
Overcrowding the pan or cooking on too low a heat causes the vegetables to boil in their own liquid, losing their vibrant color.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe