Speedy Tomato and Summer Vegetable Stir-Fry

1.Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, and sesame oil. Set aside. Prepare the cornstarch slurry separately.

2.Heat the vegetable oil in a large wok or skillet over high heat until shimmering.

3.Add the minced garlic and grated ginger to the hot oil and stir-fry quickly for about 30 seconds until fragrant, being careful not to burn them.

4.Add the red onion and bell peppers. Stir-fry for 2 minutes until they begin to soften slightly.

5.Add the broccoli florets and snap peas. Continue to stir-fry for another 3 minutes until the broccoli turns bright green and tender-crisp.

6.Pour the prepared sauce mixture over the vegetables and toss quickly to coat everything evenly.

7.Add the tomato wedges and stir-fry for just 1 minute; the tomatoes should heat through but retain their shape.

8.Stir the cornstarch slurry once more and pour it into the wok. Stir continuously until the sauce thickens and coats the vegetables, about 30 to 60 seconds.

9.Remove the stir-fry from the heat immediately. Garnish generously with sliced green onions and toasted sesame seeds.

10.Serve immediately over steamed rice or noodles.