Thank you @AndyRicker for this game changing stir fry

Ingredients

• 2 medium Carrots (peeled and cut into thin matchsticks)
• 0.5 large Onion (sliced thin)
• 8 oz King Oyster Mushrooms (sliced into bite‑size pieces)
• 0.25 head Green Cabbage (shredded)
• 1 cup Snow Peas (trimmed)
• 4 cloves Garlic (minced)
• 2 tbsp Vegetable Oil (neutral oil such as canola or sunflower)
• 2 tsp Oyster Sauce (prefer a good quality brand)
• 1 tbsp Soy Sauce (regular or low‑sodium)
• 1 tbsp Fish Sauce (Thai style fish sauce)
• 1 tsp Honey (light honey)

Instructions

1. Prepare Ice Water

   Fill a large mixing bowl with cold water and add a handful of ice cubes; set aside.

   Time: PT2M

2. Chop All Vegetables

   Using a sharp chef's knife, slice the carrots into matchsticks, half an onion into thin wedges, king oyster mushrooms into bite‑size pieces, shred the cabbage, and trim the snow peas.

   Time: PT5M

3. Blanch Vegetables

   Bring a large pot of water to a rolling boil. Add all the chopped vegetables and blanch for 1–2 minutes, then immediately transfer them to the ice‑water bowl.

   Time: PT3M

   Temperature: boiling

4. Drain and Dry

   Drain the vegetables in a colander and pat them dry with a clean kitchen towel.

   Time: PT2M

5. Mix the Sauce

   In a small bowl combine oyster sauce, soy sauce, fish sauce, and honey. Stir until the honey dissolves.

   Time: PT2M

6. Sauté Garlic

   Heat the wok over high heat, add the vegetable oil, then toss in the minced garlic. Stir‑fry for about 30 seconds until lightly golden.

   Time: PT1M

   Temperature: high

7. Stir‑Fry the Vegetables

   Add the blanched vegetables to the wok. Stir‑fry quickly for 1 minute, keeping the heat high.

   Time: PT1M

   Temperature: high

8. Add Sauce and Finish

   Pour the prepared sauce over the vegetables, toss to coat, and cook for another 30 seconds until the sauce glazes the veggies.

   Time: PT1M

   Temperature: high

9. Serve

   Transfer the stir‑fry to a serving plate and serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

15 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Carrots: jicama, daikon radish
• Instead of Onion: shallots, leeks
• Instead of King Oyster Mushrooms: shiitake mushrooms, portobello mushrooms
• Instead of Green Cabbage: Napa cabbage, bok choy
• Instead of Snow Peas: snap peas, sugar snap peas
• Instead of Garlic: garlic paste
• Instead of Vegetable Oil: peanut oil, grapeseed oil
• Instead of Oyster Sauce: hoisin sauce (less salty)
• Instead of Soy Sauce: tamari, coconut aminos
• Instead of Fish Sauce: soy sauce (for vegetarian), anchovy paste
• Instead of Honey: maple syrup, agave nectar

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Pot
• Colander
• Mixing Bowl
• Wok or Large Skillet
• Spatula
• Measuring Spoons

Critical Steps — Do Not Skip

• Blanch vegetables for only 1–2 minutes and shock in ice water to retain crunch.
• Maintain high heat throughout the stir‑fry to avoid steaming the veggies.
• Watch the garlic closely to prevent burning.

Chef Tips from the Video

• Use a wok for the best high‑heat, quick stir‑fry experience.
• If you like heat, add a sliced bird’s eye chili with the garlic.
• For extra crunch, add a handful of toasted peanuts just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat quickly in a hot pan.

Freezer: Not recommended; texture will become mushy.

Room temperature: Can sit at room temperature for up to 2 hours when served.

Make-Ahead Tips

• Chop and store all vegetables in a sealed bag in the fridge for up to 24 hours.
• Prepare the sauce in advance and keep it in a small jar.

Frequently Asked Questions