Stir-Fried Vegetables

Six vegetables, one hot wok, and about 15 minutes of active cooking. This stir-fry loads up on crunch from bean sprouts, water chestnuts, and bamboo shoots, with napa cabbage and spinach wilting down to give it some body.

The two-stage cooking method here is smart. A quick high-heat stir-fry sears the firmer vegetables first, then a brief covered steam finishes them without turning anything to mush. The spinach goes in last so it barely wilts and keeps its bright green color.

Soy sauce is the only seasoning besides salt, which lets the vegetables actually taste like themselves. Simple is good when you have this much texture to work with.

Chef Tips

• Get the wok screaming hot before adding oil. If you hear a loud sizzle the instant vegetables hit the pan, you’re in the right zone. No sizzle means steaming, not stir-frying.
• Drain canned bean sprouts, bamboo shoots, and water chestnuts thoroughly. Excess liquid drops the wok temperature and gives you limp, pale vegetables.
• Cut everything to a similar size so it cooks evenly during the quick stir-fry.
• Don’t stir constantly. Let the vegetables sit for 15-20 seconds between tosses to build some char.

Variations

• Add a tablespoon of oyster sauce or hoisin for a sweeter, more complex glaze.
• Toss in sliced mushrooms or snap peas for even more variety.
• Finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds for a nuttier edge.