Thai Stir-Fry Vegetables

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 cups broccoli florets
• •1 cup bell peppers (mixed colors), sliced
• •1 cup carrots, julienned
• •1 cup snap peas
• •1 cup baby corn, sliced
• •3 cloves garlic, minced
• •2 tablespoons vegetable oil
• •3 tablespoons soy sauce
• •1 tablespoon oyster sauce (optional for extra flavor)
• •1 teaspoon sesame oil
• •1 teaspoon fresh ginger, minced
• •Salt and pepper to taste
• •Cooked rice or noodles for serving
• •Sesame seeds for garnish (optional)

Instructions

1. 1

   Prepare all the vegetables by washing and cutting them as indicated.

2. 2

   In a large pan or wok, heat the vegetable oil over medium-high heat.

3. 3

   Add minced garlic and ginger; stir-fry until fragrant for about 30 seconds.

4. 4

   Add the carrots and bell peppers to the pan; stir-fry for about 3 minutes.

5. 5

   Introduce the broccoli, baby corn, snap peas, and stir-fry for another 5 minutes until the vegetables are tender but still vibrant.

6. 6

   Pour in the soy sauce and oyster sauce (if using); toss everything to coat evenly for about 2 minutes.

7. 7

   Drizzle sesame oil over the stir-fried vegetables and season with salt and pepper to taste.

8. 8

   Serve the stir-fry over cooked rice or noodles, garnished with sesame seeds if desired.