Baby Corn and Bell Pepper Stir-Fry

Instructions

1. First, prepare all your ingredients. Mince the garlic and ginger, slice the bell peppers, and quarter the baby corn. Having everything ready makes the cooking process smooth and prevents overcooking.
2. Heat a wok or large skillet over medium-high heat. Add the vegetable oil, and allow it to heat until shimmering. A hot pan is essential for stir-frying to get the best texture from the vegetables.
3. Add the minced garlic and ginger to the pan. Stir-fry for about 30 seconds until they are fragrant. Be careful not to burn them; keep stirring.
4. Add the baby corn and bell peppers to the pan. Stir everything together, and cook for about 3 to 4 minutes, or until the vegetables are slightly tender but still crisp. Keep the heat on medium-high and continue to stir often.
5. Pour in the soy sauce and oyster sauce. Stir until the vegetables are well-coated. Taste and adjust the seasoning with salt and black pepper as needed.
6. Drizzle the sesame oil over the stir-fry and give it a final toss. This adds a lovely aroma and depth of flavor.
7. Transfer the stir-fry to a serving dish. Garnish with toasted sesame seeds and sliced scallions for an extra touch of flavor and visual appeal.
8. Serve immediately while hot, with your choice of steamed rice or noodles.
9. Tip: Do not leave the vegetables unattended while cooking. Continuous stirring helps cook them evenly without burning.
10. Tip: Use a high smoke point oil like vegetable or canola oil for stir-frying to prevent the oil from burning.