A vibrant and healthy stir-fry featuring a medley of fresh vegetables in a savory sauce.
In a small mixing bowl, combine the soy sauce, oyster sauce, cornstarch, and sesame oil. Mix until smooth.
Mixing the cornstarch with the liquid ingredients ensures a lump-free sauce.
Heat the vegetable oil in a wok over medium-high heat.
Ensure the wok is hot before adding the oil to prevent sticking.
Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
Stir constantly to avoid burning the garlic and ginger.
Add the onion, bok choy, and red bell pepper to the wok. Stir-fry for 3 minutes.
Cut the vegetables into uniform pieces for even cooking.
Add the snow peas, carrot, and bamboo shoots to the wok. Stir-fry for another 2 minutes.
Keep the vegetables moving in the wok to ensure they cook evenly.
Pour the prepared sauce over the vegetables and stir well. Cook for 2 minutes until the sauce thickens.
Stir the sauce before adding to ensure the cornstarch is evenly distributed.
Serve the stir-fry hot with your choice of rice or noodles.
Garnish with sesame seeds or chopped green onions for added flavor and presentation.
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