Wash all vegetables. Peel and slice carrot into 1/4-inch coins or matchsticks. Cut broccoli and cauliflower into bite-sized florets. Core and slice red bell pepper into 1/2-inch strips. Trim snap peas (or green beans). Slice onion thinly. Mince garlic.

If using frozen vegetables, thaw and pat dry; reduce final saute time slightly.

Cook Vegetables

Heat pan

Place a large skillet or wok over medium-high heat. Add olive oil and butter (if using). Heat until butter foams and oil shimmers, about 1 minute.

Start with aromatics

Add sliced onion to the hot pan and sauté 2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant, stirring constantly to avoid burning.

Add firmer vegetables

Add carrots, broccoli and cauliflower to the pan. Stir-fry for 4–5 minutes, stirring frequently, until they begin to soften and develop a little color.

Add remaining vegetables

Add red bell pepper and snap peas (or green beans). Continue to stir-fry 2–3 minutes more until all vegetables are crisp-tender. If vegetables start to stick, add 1–2 tablespoons of water and cover briefly (30–45 seconds) to steam.

Season & Finish

Reduce heat to medium. Stir together soy sauce, lemon juice, honey (or maple), salt, black pepper and red pepper flakes in a small bowl.

Pour the sauce over the vegetables and toss to coat, cooking 1 minute until sauce is slightly reduced and vegetables are glossy. Taste and adjust seasoning: add more salt, soy sauce or lemon juice as desired.

Remove pan from heat. Sprinkle with toasted sesame seeds and chopped herbs if using.