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Related Ingredients

Tasting Notes

A simple vegetable stir-fry is the perfect base to a healthy dinner and Michael Mina demonstrates how to stir fry vegetables with the finesse of a chef.

Grilling and caramelizing the scallions brings out their sweet flavor and adds a snappy chewiness to the overall texture of the dish. Sweet and earthy snow peas, pea shoots and carrots impart a clean, green, vegetal flavor. Freshly grated ginger and garlic add a round, spicy finish to the stir-fry, and fresh cilantro and mint lend their uplifting aromas and accentuate the dish’s Southeast Asian flavor. Tart lime juice enlivens the stir-fry with a hint of acidity, making it very easy to eat your greens.

Tips & Techniques

  1. Prep your veggies.The most time-consuming step is also the most important to the texture of the dish. The pea shoots should be carefully trimmed, with any thick pieces of branch or stem removed, and the carrots should be thinly julienned to assure even cooking with the other vegetables.
  2. Maximize flavor.  For big ginger flavor, you need to grate it on a Microplane. This tool eliminates tough fibers while releasing essential oils and juices from the ginger.
  3. Save the best for last. In other dishes, garlic and ginger might be the first things to hit the pan, but when they’re grated, all they need is the heat from the vegetables to wake up their flavors. With this technique, they’ll taste brighter and a little spicier than if they were sliced and sautéed.


This tool is one we find especially helpful when making this dish.


1. Heavy sauté pan. A flimsy pan won’t do here – use a heavy sauté pan or heavy-duty wok to cook the vegetables evenly as you stir-fry over high heat.


The list below includes all the equipment you’ll want to make this dish.


  • Baking sheet with rack
  • Grill pan
  • Heavy sauté pan
  • Mandolin
  • Tweezers (“fingers”) or tongs
  • Knife and cutting board
  • Microplane grater
  • Rubber spatula


Vegetable Stir Fry Recipe

  • 10 scallions (white and light green part only)
  • 2 tablespoons grapeseed oil, plus more for cooking
  • 1 (1-inch) piece fresh ginger, peeled
  • 2 medium cloves garlic, crushed
  • 1 cup julienned peeled carrots
  • 1 cup julienned snow peas
  • 2 tablespoons sliced scallions, about 1 to 2 scallions (green part only)
  • 1 tablespoon minced Fresno chilies (or red jalepeño)
  • 2 cups green pea shoot leaves (or Chinese cabbage)
  • 2 tablespoons water
  • 2 tablespoons roughly chopped cilantro
  • 2 tablespoons roughly chopped mint
  • Juice of ½ lime

Yield: 4 Servings

Active Time: 30 Minutes

Total Time: 30 Minutes

  1. Peel the outer layer off of the scallions and toss them in the 2 tablespoons of grapeseed oil to coat. Season them with salt.
  2. Heat a large grill pan over medium-high heat and add the scallions. Grill until softened and charred on all sides.
  3. Remove scallions from heat, cool and cut into quarters. Reserve.
  4. Heat a large sauté pan or work over medium-high heat and add enough grapeseed oil to thinly coat the bottom.
  5. Add the julienned carrot and cook until the carrots start to soften, about 1 ½ to 2 minutes. Add the julienned snow peas and sauté with the carrots for another 2 minutes, stirring frequently. Next, add the sliced scallions, followed by the minced Fresno chili and sauté for another minute. Season the vegetables in the pan. Now, add the grilled scallions to the mixture. Turn heat off. Add the pea shoots and water, season with salt and sauté together with the other vegetables just until they wilt, turning off stovetop.
  6. Grate the ginger and garlic over the sautéed vegetables using a microplane. Reserve.
  7. Stir and sauté just until they become aromatic, about 1-2 minutes. Turn off the heat, add cilantro and mint and adjust seasoning with additional salt if needed. Squeeze a little lime juice over before serving.

Here is a great way to turn this dish into a meal

Fried tofu stir-fry with crushed peanuts

This stir-fry pairs perfectly with pan-fried tofu that’s garnished with crushed peanuts.