Tools

• Wok or large skillet
• Knife
• Cutting board
• Spatula or cooking spoon
• Colander or salad spinner
• Mixing bowl

Materials

• Mixed vegetables
• Cooking oil
• Salt
• Pepper
• Optional sauce or seasonings

Safety

• Wash vegetables before cutting and cooking.
• Keep fingers clear of the knife while chopping.
• Use caution around hot oil, steam, and pan surfaces.
• Do not overcrowd the pan, which can cause steaming and uneven cooking.
• Stir carefully to avoid splashing hot oil.

Steps

1. Step 1: Prepare the vegetables

   • Wash all vegetables thoroughly.
   • Dry them well so they do not splatter in the pan.
   • Cut the vegetables into similar bite-size pieces for even cooking.

   Check: The vegetables are clean, mostly dry, and cut into fairly even pieces.

2. Step 2: Heat the pan

   • Place a wok or large skillet over medium to medium-high heat.
   • Add a small amount of cooking oil and let it heat until it looks shiny.

   Check: The oil is hot and shimmering but not smoking heavily.

3. Step 3: Cook the vegetables

   • Add the vegetables to the pan, starting with firmer vegetables first if using a mix.
   • Stir frequently so they cook evenly.
   • Cook until the vegetables are crisp-tender and brightly colored.

   Check: The vegetables are tender but still slightly crisp, not soggy. · There are no obvious raw pieces in the firmer vegetables.

4. Step 4: Season and finish

   • Add salt, pepper, and any optional sauce or seasonings near the end of cooking.
   • Stir for 30 seconds to 1 minute to coat the vegetables evenly.
   • Remove from heat once the vegetables are cooked to your liking.

   Check: The seasonings are evenly distributed. · The vegetables look glossy and are not overcooked.

5. Step 5: Serve

   • Transfer the vegetables to a serving dish or plate.
   • Serve immediately while hot.

   Check: The vegetables are hot, evenly cooked, and ready to eat.