Vegetable Stir Fry

If you wanted to turn this into a meal with some meat (teenage boys in the family) what would your recommendation be?

Beautiful photos. I think this is a good recipe but I have a few suggestions.

All of these veggies don't (or shouldn't) be cooked at the same time. When I'm going to stir fry something with a mixture of veggies, I take a large bowl and put the tenderest prepped items in the bottom. While not called for here, I might add some cilantro leaves, possibly some green onions cut on the diagonal in 1/2" pieces.
Then add a paper towel to cover. Or two. Then, working from the recipe, to the bowl I'd add the sliced snap peas (or snow peas), baby corn (cut in half), zucchini, and bell pepper. And another layer of paper towels. Then I'd add the sliced mushrooms. Cut the broccoli into ~1" flowerettes and leave on the cutting board. The carrots are tricky. Slice on the diagonal but when they get cooked depends on how thick the slices are. The thing w/stir fry is that all of the pieces should be ~1"; big enough you could pick up with chopsticks but not so big that you'd want to bite it in half before putting in in your mouth.

I love uncooked brocolli on a veggie tray or finely chopped in a salad. Not wild about undercooked brocolli in a stir fry. So, in your wok, bring ~quart of water to a rolling boil over high heat, add some salt, and dump in the brocolli. And the carrots if they're thickly sliced. Bring it back to a boil, and the instant the brocolli goes bright green, dump the brocolli (& carrots0 into a strainer to quickly drain. Leave the strainer at the sink and return the wok to the stove. Lower the heat a bit and quickly saute the mushrooms in a bit of oil until they've lightly browned. Add a bit more oil, the drained brocolli (carrots) and stir fry. If I was going to add yellow (or red, ...) onion pieces, I'd add them here. When not-quit done, using the paper toweling, lift off the layer w/bell peppers, etc. and add to the stir fry. Add the sauce and cook until almost thickened and add the green onions & cilantro to effective garnish. The whole process only takes minutes which is why you need to have everything prepped and ready to go. The brocolli will still have some 'bite' to it.

I keep a stack of clean bar towels in my kitchen and regularly use them instead of paper towels. Also, not being a vegetarian, I'd probably add a ~1-2 T of fish sauce.

Let’s be real, aren’t all MP recipes delicious? If you don’t have the answer, I’ll give you a hint….YES! I decided to make stir fry for the first time ever, and like a moth to a flame I came to MP, like I always do, to find a recipe. This one is no exception, it is also amazing, so much recommend. So friggin yummy!!!

Let’s be real, aren’t all MP recipes delicious? If you don’t have the answer, I’ll give you a hint…..YES!!! This one is no different. I’ve never made my own stir fry, so like a moth to a flame I came back to MP, like I always do, to find a recipe. It…is…SO GOOD! So much recommend

(No moths were harmed in the making of this review….or food)

Great stir fry sauce. I have a couple of suggestions.

1. Do all the prep ahead of time. Once you start cooking, it goes quickly.
2. Different veggies cook at different rates. Take a large mixing bowl and put the veggies that cook the shortest time in the bottom. In this case, that would be: the sugar snap peas. If you're adding them, also green, onions. Put a couple of paper towels over them, and add the next layer. In this case, the thinly sliced carrots, baby corn, & bell pepper. You could also add water chestnuts. (Or fresh jicama which I regularly use instead of water chestnuts.) More paper towel, then the sliced mushrooms. Set the bowl aside and on the cutting board, prep your broccoli. If you're working with broccoli florets you need to have them the same, eatable size.
If you're working with broccoli w/stems, cut off the florets and set them aside. If the broccoli stem is tough, you can peel a bit of the side w/a peeler. Or not. Take the stem, cut off a eatable-sized piece at a slant. Rotate the stem 90 degrees, cut and repeat, working your way down the stalk.

Take you wok (or frying pan) put 3-4 C of water in it, bring to a boil, add salt and cook the broccoli stem until ~half cooked. To the water add the florets and cook until it all goes bright green. Dump the water broccoli into a strainer & leave in a strainer. Return the wok to your burner & heat.

Heat half the oil and cook the mushrooms until they've released their moisture and taken on some cover. Add the rest of the oil and add the next layer of veggies (carrots, peppers, ...). Just lift the veggies w/the paper towel and dump into the wok. When they're almost ready, add the next layer (sugar snap peas), the drained broccoli, and the just-stirred sauce. Cook until the sauce is thickened and add the green onions, maybe some fresh cilantro

I'm trying to eat out less in January and this really him the spot for my take out craving. Really great recipe, thanks!