Wash all vegetables. Cut broccoli into bite-size florets. Peel carrots and slice on the diagonal into 1/4-inch pieces. Core and thinly slice the red bell pepper. Halve and thinly slice the onion. Mince the garlic and finely grate or mince the ginger.

In a small bowl combine soy sauce, rice vinegar, honey (or maple), sesame oil, cornstarch and 3 tablespoons water. Whisk until smooth and set aside.

Cook Vegetables

Sauté

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add sliced onion and cook 2 minutes until beginning to soften. Add garlic and ginger and cook 30 seconds until fragrant.

Push aromatics to the side of the pan. Add remaining 1 tablespoon olive oil, then add carrots and broccoli. Stir-fry 3–4 minutes, tossing frequently, until vegetables begin to become tender-crisp.

Add red bell pepper and sugar snap peas. Continue to stir-fry 2–3 minutes until all vegetables are bright and just tender — they should retain a bit of crunch.

Finish & Sauce

Pour the prepared sauce over the vegetables and stir to combine. Bring to a simmer; cook 1–2 minutes until sauce thickens and evenly coats the vegetables. If sauce becomes too thick, stir in up to 1 tablespoon water to loosen.

Taste and adjust seasoning with salt, black pepper, and red pepper flakes. Stir in lemon or lime juice if using for brightness.

Serve

Transfer the vegetables to a serving dish. Garnish with toasted sesame seeds and chopped green onions. Serve hot as a side to rice, noodles, or a protein of your choice.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or in the microwave.