Sizzling Chinese Vegetable Stir Fry

Make the Sauce

In a small bowl, whisk together the soy sauce, rice vinegar, and hoisin sauce.

In a separate tiny bowl, stir the cornstarch into the 2 tablespoons of water until fully dissolved.

Pour the cornstarch slurry into the soy sauce mixture and stir to combine. Set aside.

Heat the Wok

Place a wok or large skillet over high heat and let it heat for 2 minutes until very hot.

Cook Aromatics

Add 1 tablespoon of vegetable oil to the hot wok and swirl to coat.

Add the minced garlic, grated ginger, and red pepper flakes to the wok.

Stir constantly for 30 seconds until fragrant — do not let the garlic brown.

Stir Fry Firm Vegetables

Add the remaining 1 tablespoon of oil, then add the carrots and broccoli to the wok.

Stir fry over high heat for 3 minutes, tossing frequently with a wooden spoon or wok spatula.

Add Remaining Vegetables

Add the red bell pepper strips and mushrooms to the wok.

Stir fry for 2 minutes, tossing continuously.

Add the snap peas and bok choy to the wok.

Stir fry for 2 more minutes until the bok choy wilts slightly but all vegetables are still crisp-tender.

Add the Sauce

Give the sauce a quick stir to re-suspend the cornstarch, then pour it over the vegetables.

Toss everything together and cook for 1 minute until the sauce thickens and coats the vegetables.

Remove the wok from heat and drizzle the sesame oil over the vegetables, then toss once more.

Serve

Transfer to a serving platter or individual bowls and garnish with sliced green onions and sesame seeds.