Vegetable stir-fry
Description
The dish is prepared without unnecessary complications. To properly cook vegetable stir-fry, follow these basic rules: use a wok or cast-iron skillet (they work best for quick frying); cut vegetables correctly (denser ones thinly, more watery ones coarsely); use only refined oil, as any unrefined oil will simply burn. If using sunflower oil, add a few drops of sesame oil; maintain high heat (this helps preserve the vegetables' color and nutrients); and follow the correct frying order, as different ingredients have varying properties and cooking times. The most important rule is constant stirring, to prevent burning and ensure quick, even cooking. That's it. Good luck! The dish is now ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients. Stir-fry vegetables should be cooked in small batches. There's no need to thaw frozen vegetables beforehand.
- 2
Step 2
Peel the garlic and cut it into 3-4 pieces. Place the garlic and cornstarch into a deep bowl, then pour in the oil. Peel the ginger root and finely dice it; add one teaspoon to the bowl, and set the other teaspoon aside for now.
- 3
Step 3
Mix the mixture well to form an aromatic sauce.
- 4
Step 4
Separate the broccoli into florets, thinly slice the carrots. Place the vegetables into the sauce: broccoli, beans, peas, and carrots. Mix well.
- 5
Step 5
The vegetables are ready for frying. Finely chop half an onion, set it aside, and prepare the ginger root. Let's begin!
- 6
Step 6
Heat the oil well in a pan, add the vegetables, and constantly stir. After a few seconds, add the onion. Fry the vegetables for 2 minutes.
- 7
Step 7
Add soy sauce, salt to taste, water, and chopped ginger root (the remaining 1 teaspoon). Fry the vegetables until the water evaporates. The vegetables should become soft but still fresh.
- 8
Step 8
Enjoy!