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Stir-Fried Vegetables


- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 zucchini, sliced
- 1 cup snap peas
- 1 cup mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Chopped green onions for garnish (optional)


1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic to the skillet and cook until they begin to soften, about 2 minutes.
3. Add the bell pepper, carrot, zucchini, snap peas, and mushrooms to the skillet. Stir-fry for about 5-7 minutes or until the vegetables are tender-crisp.
4. In a small bowl, mix together the soy sauce, oyster sauce (if using), and sesame oil. Pour the sauce over the vegetables and stir to coat evenly.
5. Season with salt and pepper to taste. Continue to stir-fry for another 2 minutes until the vegetables are well coated and heated through.
6. Remove from heat and garnish with chopped green onions if desired.
7. Serve the stir-fried vegetables as a side dish or over steamed rice or noodles for a complete meal. Enjoy!

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