Ingredients:

  • 1 pound (450g) bok choy, trimmed and chopped
  • 1 bell pepper (any color), sliced
  • 1 medium carrot, julienned
  • 1 cup (150g) snap peas, trimmed
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tablespoons vegetable oil (30ml)
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon oyster sauce (15ml) (optional for added depth)
  • 1 teaspoon sesame oil (5ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon cornstarch (5g) mixed with 2 tablespoons water (30ml) to thicken

Instructions:

  1. Chop, slice, and mince all vegetables and aromatics. Mix the sauce ingredients in a small bowl.
  2. Place the wok on high heat and add vegetable oil until shimmering.
  3. Add minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
  4. Toss in bell pepper, carrot, and snap peas; stir-fry for 2–3 minutes until slightly tender but still vibrant.
  5. Add chopped bok choy; stir-fry for another 2 minutes until softened.
  6. Pour the sauce mixture over the vegetables; stir to coat everything well.
  7. Add the cornstarch slurry; stir constantly until sauce thickens and coats the vegetables (about 1 minute).
  8. Remove from heat and transfer to serving dishes; garnish with sesame seeds if desired.