Here’s a vibrant and flavorful Chinese New Year stir-fry vegetables recipe, perfect for celebrating with color and crunch:
Ingredients (serves 3–4):
- 1 cup broccoli florets
- 1 cup snow peas or sugar snap peas
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 carrot, julienned or thinly sliced
- 3–4 baby corn, halved (optional)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2–3 green onions, sliced
- 2–3 tbsp vegetable oil
For the sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (or vegetarian stir-fry sauce)
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tbsp water or vegetable broth
- Optional: 1 tsp cornstarch for thickening
Instructions:
- Prep vegetables
- Wash and cut all vegetables into bite-sized pieces. Keep colors bright for a festive look.
- Make the sauce
- In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, and water. If you want a thicker sauce, dissolve cornstarch in the water first.
- Stir-fry
- Heat oil in a large wok or skillet over high heat.
- Add garlic and ginger, stir for 30 seconds until fragrant.
- Add the harder vegetables first (carrots, broccoli, baby corn) and stir-fry for 2–3 minutes.
- Add the softer vegetables (bell peppers, snow peas) and stir-fry another 2–3 minutes until crisp-tender.
- Add sauce
- Pour the sauce over the vegetables and toss quickly to coat evenly.
- Cook for 1–2 more minutes until the sauce slightly thickens.
- Serve
- Garnish with sliced green onions or sesame seeds.
- Serve immediately with steamed rice or noodles.
💡 Tip: Use a mix of red, yellow, and green vegetables to symbolize luck and prosperity for Chinese New Year. You can also add water chestnuts or mushrooms for extra texture.
If you want, I can also give a crispy wok-style version where the veggies stay super crunchy and bright, just like restaurant-style.
Do you want me to do that?
