Vegetable Stir-Fry with Baby Corn and Carrot

Preparing the Stir-Fry In a wok or large skillet, heat the vegetable oil over medium-high heat.

Infusing Aromatic Flavors Add the grated ginger and minced garlic to the hot oil. Stir-fry for 30 seconds until fragrant.

Cooking the Vegetables Toss in the sliced onion and julienned carrots. Stir-fry for 2-3 minutes until the vegetables start to soften.

Incorporating Baby Corn Add the sliced baby corn and continue to stir-fry for another 2 minutes.

Adding Tomatoes and Seasoning Throw in the diced tomatoes and season with salt, pepper, and sugar. Mix well and cook for an additional 2 minutes until the tomatoes are slightly softened.

Final Seasoning and Cooking Pour in the soy sauce and oyster sauce. Stir everything together and cook for a final 1-2 minutes until the vegetables are tender-crisp.

Serving Suggestions Serve the vegetable stir-fry hot as a side dish or over steamed rice as a main course.