Stir-Fried Garden Vegetables
Time 20 minutes
Servings 4 People
Stir-Fried Garden Vegetables is a dish that brings together the best of your garden's bounty. This recipe was inspired by my grandmother, who always had a knack for creating simple yet flavorful dishes using fresh ingredients from her garden.
One summer evening, she taught me how to make this colorful and nutritious stir-fry. It quickly became a family favorite, and we've been enjoying it ever since.
Not only is this dish packed with vitamins and minerals, but it's also a great way to use up any excess produce you may have on hand. Feel free to get creative and substitute your favorite vegetables!
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, cut into thin half-moons
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup cherry tomatoes, halved
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/4 cup water
- Salt and pepper, to taste
- Heat the vegetable oil in a large wok or skillet over medium-high heat.
- Add the onion and garlic, and stir-fry for 2 minutes until fragrant.
- Add the red and yellow bell peppers, zucchini, broccoli, and snap peas to the wok. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water. Pour the sauce mixture over the vegetables and stir well to combine.
- Add the cherry tomatoes to the wok and cook for an additional 2 minutes, just until they begin to soften.
- Season the stir-fry with salt and pepper to taste, and serve immediately over rice or noodles.