About this recipe

A quick, colorful, and budget-friendly stir fry packed with crisp-tender vegetables tossed in a savory garlic-ginger sauce. Ready in under 30 minutes, this pantry-friendly weeknight dinner is endlessly customizable and satisfying on its own or served over steamed rice or noodles.

Instructions

1. 1

   In a small mixing bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and vegetable broth until the cornstarch is fully dissolved and the sauce is smooth. Set aside.

2. 2

   Prepare all vegetables before you start cooking — stir frying moves fast. Slice the carrots thin on the diagonal, cut the zucchini into half-moons, strip the bell pepper, wedge the red onion, and break the broccoli into bite-sized florets. Keep the spinach separate as it goes in last.

3. 3

   Heat a wok or large skillet over ^[high heat] until very hot. Add the vegetable oil and swirl to coat. Add the garlic and ginger and stir fry for 30 seconds until fragrant. Add the carrots and broccoli first (they take longest) and stir fry for 3 minutes, tossing constantly.

4. 4

   Add the red onion, bell pepper, and zucchini to the wok. Continue stir frying over ^[high heat] for another 3–4 minutes until the vegetables are crisp-tender and lightly charred at the edges.

5. 5

   Pour the sauce over the vegetables and toss well to coat. Cook for 1–2 minutes until the sauce thickens and clings to the vegetables. Add the fresh spinach and toss for another 30–60 seconds until just wilted.

6. 6

   Remove from heat and transfer to a serving platter or individual bowls. Garnish with sesame seeds and sliced green onions if desired. Serve immediately over steamed rice or noodles.