How long does it take to make Vegetable Stir-Fry?

Stir-fry over high heat 4–5 minutes, until the vegetables are tender but crisp, and don't overload the wok: crowded vegetables steam instead of charring.

16 minTotal

Step by Step

#	What to do	How long
1	Prep all the vegetables ahead, cut thin and even	—
2	Heat the wok over high heat	3 min
3	Add the carrot and broccoli and stir-fry 3 minutes, stirring constantly	3 min
4	Add the red pepper and keep stir-frying 2–3 minutes	2 min
5	Add the garlic and ginger and stir-fry 1 more minute	5 min
6	Add the soy sauce and sesame oil and stir	1 min
7	Serve immediately	1 min

How to Tell It's Done

until very hot, then add the oil
until the vegetables are tender but still crisp
until fragrant
until the vegetables are evenly coated

Tips

A very hot wok and a few vegetables at a time: crowded vegetables release water and steam instead of charring, and lose their crunch.
The garlic and ginger go in last: in the heat of the wok they burn within seconds.

More Ways

Make the sauce ahead: about 3 tablespoons soy, a tablespoon of sweetener and a teaspoon of sesame oil.
Fry cubed firm tofu first in a tablespoon of oil 5–7 minutes, until golden on all sides, transfer to a plate, and return it to the pan with the vegetables and sauce.
Sprinkle eggplant with salt and set it in a colander to drain, then rinse and dry well with a towel or paper towels before frying.

The full recipe: Vegetable Stir-Fry →

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