Wok Vegetables with Soy Sauce and Ginger

For these wok vegetables, you stir-fry broccoli, carrot, bell pepper, mushrooms and snow peas over high heat and bind everything with a sauce of soy sauce, oyster sauce, ginger and garlic. The basic recipe works with almost any vegetable from the fridge, as long as you respect the cooking times.

By Laura Chen · November 4, 2026

35 Mintotal

2servings

515kcal

ChineseCuisine ›

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Cut hard vegetables like carrot and broccoli smaller than soft ones. Fry them first and add the bell pepper, mushrooms and snow peas later, so everything has bite at the end. Stir the sauce in a bowl before you turn on the stove. At the stove there is no time to measure. The cornstarch in it binds the liquid into a glossy coating in a minute. A full wok cools down and the vegetables cook in their own water, so fry in two batches if your pan is small.

With beef and green bell pepper it becomes wok beef with oyster sauce. For a version with egg and glass noodles, cook wok vegetables with eggs and glass noodles. Leftover vegetables from the day before end up the next day in Yangzhou fried rice.

Image: AI-generated.

Wok Vegetables with Soy Sauce and Ginger

Name: Wok Vegetables with Soy Sauce and Ginger
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 tbsp light soy sauce; 1 tbsp oyster sauce; 1 tbsp Shaoxing rice wine (Chinese cooking wine); 1 tsp sugar; 1 tsp cornstarch; 4 tbsp water; 1 tsp toasted sesame oil; 3 tbsp vegetable oil; 1 piece ginger (3 cm), finely chopped; 3 garlic cloves, finely chopped; 1 carrot, sliced on the diagonal 3 mm thin; 250 g broccoli, in small florets; 1 red bell pepper, in strips; 150 g brown mushrooms, sliced; 100 g snow peas; 2 scallions, in 3 cm pieces; 150 g jasmine rice; 1 tsp white sesame seeds

Laura Chen

Servings

Prep time

20 minutes

Cook time

15 minutes

Calories

515

Cuisine

Chinese

Ingredients

For the sauce:

3 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing rice wine (Chinese cooking wine)
1 tsp sugar
1 tsp cornstarch
4 tbsp water
1 tsp toasted sesame oil

For the vegetables:

3 tbsp vegetable oil
1 piece ginger (3 cm), finely chopped
3 garlic cloves, finely chopped
1 carrot, sliced on the diagonal 3 mm thin
250 g broccoli, in small florets
1 red bell pepper, in strips
150 g brown mushrooms, sliced
100 g snow peas
2 scallions, in 3 cm pieces

To serve:

150 g jasmine rice
1 tsp white sesame seeds

Instructions

Cook the rice according to the package. Stir together the soy sauce, oyster sauce, rice wine, sugar, cornstarch, water and sesame oil in a bowl.
Cut all the vegetables before you turn on the stove and set them next to the wok, sorted by cooking time.
Heat 2 tbsp oil in the wok over high heat until it smokes lightly. Stir-fry the carrot and broccoli for 3 minutes.
Add 2 tbsp water and put on a lid briefly. The steam cooks the broccoli tender-crisp in 1 minute.
Add the remaining oil, bell pepper and mushrooms to the wok and fry everything for 2 minutes, until the mushrooms take on color.
Push the vegetables to the edge, fry the ginger and garlic in the middle for 30 seconds and mix them in. Add the snow peas and scallions and fry for 1 more minute.
Stir the sauce, pour it in and toss the vegetables for 1 minute, until the sauce thickens and turns glossy. Sprinkle with sesame seeds and serve with the rice.

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Wok Vegetables with Soy Sauce and Ginger

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Wok Vegetables with Soy Sauce and Ginger

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