Veggie Recipe

Wash and cut all vegetables: separate broccoli into bite-size florets; slice carrot thinly (1/4-inch); seed and slice red bell pepper into strips; halve zucchini lengthwise and cut into half-moons; trim ends from snap peas. Mince garlic and ginger, slice green onions, and chop cilantro if using.

Mix the sauce: in a small bowl combine soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, and cornstarch. Whisk in 2 tablespoons cold water until smooth and set aside.

Heat the pan

Place a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and let it heat until shimmering (about 30–45 seconds).

Aromatics

Add half the minced garlic and half the minced ginger to the hot oil. Stir-fry for about 20–30 seconds until fragrant but not browned.

Start with hard vegetables

Add the carrot slices and broccoli florets to the pan. Stir-fry 2–3 minutes, tossing frequently so they begin to color but remain crisp-tender. If pan looks dry, add a splash (1–2 tsp) of water and cover for 30 seconds to help steam.

Add remaining vegetables

Push the broccoli and carrots to the side and add the remaining 1 tablespoon oil if needed. Add red bell pepper, zucchini, and snap peas. Stir-fry together 2–3 minutes until vegetables are bright and just tender-crisp.

Combine and season

Return any vegetables to a single layer, add the remaining garlic and ginger, then pour the prepared sauce over the vegetables. Stir immediately to coat; cook 1–2 minutes until sauce thickens and glazes the vegetables. Season with salt, black pepper, and red pepper flakes (if using).

Turn off heat and stir in sliced green onions and chopped cilantro. Taste and adjust seasoning — add a squeeze of lime if desired.

Transfer the veggie mixture to a serving bowl or plate. Sprinkle with toasted sesame seeds. Serve hot over steamed rice or toss with cooked noodles and divide into 4 servings.