Garlic Vegetable Stir-fry

Stir-frying a cooking method wherein small pieces of food are fried in a small amount of oil over very high heat while stirring constantly. Vegetables are the perfect ingredients for a stir-fry dish. There are a few secrets to making the perfect vegetable stir-fry. First, you have to make sure that your ingredients are cut in the same sizes to ensure even cooking. Second, all the ingredients should be dry. If the vegetables are wet, they will steam while cooking which result in losing their crispiness. You can dry the vegetables using a paper towel or run them in a salad spinner. Lastly, never step-away from the stove. As you are cooking over high heat, you need to keep stirring so the vegetables do not become too tender or overcooked. Keep this few tricks in mind and with this recipe, you’ll make a delicious and healthy garlic vegetable stir-fry.


• 1 tbsp oil
• 1 tbsp minced garlic
• 1 cup of chopped cabbage
• 1 cup of julienned carrots
• 1 cup of broccoli florets
• 1 cup of sliced baby corn
• 1 cup of sliced straw mushrooms
• 1 cup of fried diced tofu
• 1 cup of long beans
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp sugar
• 2 tbsp cornstarch, dissolved in 1 tbsp water
• 1 chopped bird’s eye chili
• 1 tsp toasted garlic


This recipe takes about 10 minutes to make. Serves 3 to 4.

Heat oil in a wok over high heat.
Sauté garlic for 10 to 15 seconds.
Add cabbage, carrots, broccoli, baby corn, straw mushrooms, tofu, and long beans.
Stir-fry for 2 to 3 minutes.
Add oyster sauce, soy sauce, and sugar.
Stir-fry for 1 to 2 minutes.
Pour in cornstarch slurry and mix well.
Add chopped bird’s eye chili, then mix.
Turn off heat.
Transfer to a serving dish, then sprinkle toasted garlic on top.

Ideas And Tips:

• You can also use bell peppers, asparagus, cauliflower, chayote or snap peas.

• You can also drizzle some sesame oil before serving.

• You can substitute sugar with honey or agave nectar.

Garlic Vegetable Stir-fry
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