How to Make Vegetable Stir-Fry

• 6 cups mixed vegetables (broccoli, peppers, carrots, cabbage, snap peas)
• 2 tbsp neutral oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 3 tbsp soy sauce
• 1 tsp cornstarch mixed with 3 tbsp water
• 1 tsp sesame oil or rice vinegar

1. Cut every vegetable to a similar size so they finish together; keep hard and soft ones in separate piles.
2. Heat a wok or wide skillet until nearly smoking, then add the oil.
3. Stir-fry the hard vegetables first for 2–3 minutes, then add the softer ones.
4. Push everything to the side, add garlic and ginger to the bare pan for 20 seconds, then toss together.
5. Pour in the soy sauce and cornstarch slurry and toss until the sauce glosses the vegetables, about 1 minute.
6. Finish off heat with sesame oil or a splash of vinegar.

• Crowding the pan steams instead of sears — cook in two batches if needed.
• Wilting vegetables work perfectly here; this is the best rescue recipe in the book.

Scan your fridge or cupboard and The Fridge and Cupboard will tell you what you can make from this recipe right now, and what to swap for anything missing.

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