Method
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Prepare all vegetables. Julienne the carrots into matchsticks. Slice the capsicum into thin strips. Break broccoli into small, even florets. Trim snow peas and leave whole. Finely mince garlic and ginger. Slice spring onions, separating white and green parts. Place each ingredient in separate bowls.
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Mix the sauce. In a small bowl, combine soy sauce, oyster sauce, sesame oil, and white pepper. Stir well. Set next to the wok.
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Organise your station. Arrange all ingredients within arm's reach of the wok in cooking order: oil, aromatics (garlic, ginger, spring onion whites), hard vegetables (carrots, broccoli), softer vegetables (capsicum, snow peas), sauce, spring onion greens. This is mise en place — everything in its place.
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Heat the wok. Place wok over high heat for 2 minutes until smoking. Add peanut oil and swirl to coat. Wait 15 seconds until oil shimmers.
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Cook aromatics. Add garlic, ginger, and spring onion whites. Stir constantly for 15 seconds until fragrant but not browned.
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Add hard vegetables. Toss in carrots and broccoli. Stir-fry vigorously for 90 seconds, keeping everything moving. The wok should stay very hot.
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Add softer vegetables. Add capsicum and snow peas. Stir-fry for 60 seconds until capsicum softens slightly but retains colour.
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Sauce and finish. Pour sauce around the edges of the wok (not directly on vegetables). Toss rapidly for 30 seconds until sauce coats everything and reduces slightly. Add spring onion greens. Toss once more.
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Plate immediately. Transfer vegetables to a warmed serving plate. Sprinkle with toasted sesame seeds. Serve at once — stir-fried vegetables wait for no one.
Process Notes
- Mise en place is non-negotiable. You cannot pause mid-stir-fry to chop an onion. Everything must be prepped and organised before the heat goes on.
- Wok heat is critical. The wok must stay screaming hot. If it cools, vegetables will steam instead of sear. Cook in smaller batches if your wok isn't large enough.
- Keep everything moving. Stir-fry means constant motion. Use a metal spatula or wok turner to toss and flip continuously.
- Cooking order matters. Hard vegetables (carrots, broccoli) need more time. Soft vegetables (capsicum, snow peas) cook fast. Add in sequence.
- Sauce around the edges. Pour sauce near the wok's edge where it's hottest. This caramelises the sauce slightly before it hits the vegetables.
- Serve immediately. Stir-fried vegetables are best eaten within 2 minutes of leaving the wok. They lose texture and vitality as they cool.
