Veggie Recipe

Wash and cut

Rinse all vegetables under cold water. Cut broccoli and cauliflower into bite-size florets. Peel and slice the carrot on a diagonal into 1/4-inch pieces. Slice the red bell pepper into thin strips, halve the zucchini lengthwise and slice into half-moons about 1/4-inch thick. Trim the sugar snap peas if needed.

Pat vegetables dry with a kitchen towel or spin in a salad spinner to remove excess moisture so they stir-fry rather than steam.

Make the sauce

In a small bowl whisk together the soy sauce, sesame oil, minced garlic, minced ginger, honey or maple syrup, rice vinegar, red pepper flakes, salt, and black pepper until combined.

Prepare cornstarch slurry

In a separate small bowl dissolve the cornstarch in 1 tablespoon of water until smooth. Set both the sauce and slurry aside.

Heat the pan

Place a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat. Heat until shimmering but not smoking (about 30–45 seconds).

Add denser vegetables first: add carrots and broccoli. Stir-fry for 2–3 minutes, tossing frequently so they begin to color but remain crisp-tender.

Add cauliflower and continue stir-frying 2 minutes more. If the pan looks dry, add the remaining 1 tablespoon olive oil.

Add red bell pepper, zucchini, and sugar snap peas. Stir-fry for another 2–3 minutes until all vegetables are bright and just tender. Total cook time should leave vegetables with a slight bite (8–10 minutes total from first addition).

Finish with sauce

Push the vegetables to the sides of the pan to create a small well in the center. Pour the prepared sauce into the well and let it warm for 10–15 seconds. Stir the cornstarch slurry again and pour it into the sauce, then stir everything together so the sauce thickens and evenly coats the vegetables, about 30–45 seconds.

Taste and adjust seasoning: add a pinch more salt, pepper, or a splash of soy sauce if needed.

Divide cooked rice or noodles among plates or bowls. Spoon the glazed vegetables over the rice/noodles.

Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately.