Mix Sauted Vegetables Recipe

Wash all vegetables. Cut broccoli into small florets. Peel and thinly slice the carrot into matchsticks or 1/8" rounds. Remove seeds and slice bell peppers into thin strips. Halve the zucchini lengthwise, then slice into 1/4" half-moons. Trim snap peas if needed. Roughly chop or tear spinach if leaves are large. Thinly slice green onions; separate white and light-green parts from dark-green tops for garnish.

Peel and finely mince the garlic (about 3 cloves). Peel and grate or finely mince fresh ginger to measure 1 tsp.

Make sauce

In a small bowl whisk together soy sauce (2 tbsp), rice vinegar (1 tsp), honey or maple syrup (1 tsp), sesame oil (1 tsp), grated ginger (1 tsp), and red pepper flakes (1/4 tsp). Set aside.

Heat a large skillet or wok over medium-high heat until hot (about 1–2 minutes). Add neutral oil (1 tbsp). Once oil shimmers, add the white and light-green parts of the sliced green onions and the minced garlic. Stir constantly for about 20–30 seconds until fragrant, taking care not to burn the garlic.

Add the carrot and broccoli florets to the pan first. Stir-fry for about 3 minutes, tossing frequently so they begin to soften but still remain bright and slightly crisp.

Add the bell pepper strips, zucchini slices, and snap peas. Continue stir-frying for another 3–4 minutes, keeping vegetables moving so they cook evenly. If the pan becomes very dry, add a splash (1–2 tsp) of water to create a little steam and prevent sticking.

When vegetables are tender-crisp (pierce carrot with fork — it should give but not be mushy), push them to the sides of the pan and create a small well in the center. Pour the prepared sauce into the center and let it bubble for 10–15 seconds, then toss everything together to coat evenly. Cook for an additional 30–60 seconds so sauce reduces slightly and glazes the vegetables.

Stir in the baby spinach and dark-green scallion tops and cook 30–60 seconds until spinach wilts. Taste and season with kosher salt (1/2 tsp) and freshly ground black pepper (1/4 tsp) as needed. Finish with an optional drizzle of olive oil (1/2 tsp) for shine.

Transfer sautéed vegetables to a serving dish. Sprinkle toasted sesame seeds (1 tsp) and chopped cilantro or parsley (1 tbsp) over the top if using. Serve immediately as a side.

Leftovers: cool to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve texture.