Vegetables Recipe

Wash and trim all vegetables. Cut broccoli into bite-size florets, slice carrots on the diagonal about 1/4-inch thick, seed and slice red bell pepper into strips, cut zucchini into 1/4-inch half-moons, trim ends of snap peas, and rinse baby spinach. Mince garlic and grate ginger.

Make the sauce

In a small bowl whisk together olive oil, soy sauce (or tamari), rice vinegar, honey (or maple syrup), water or vegetable broth, and cornstarch until smooth and no lumps remain. Set aside.

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. Add minced garlic and grated ginger and stir-fry 20–30 seconds until fragrant but not browned.

Add carrots and broccoli to the pan first (they need longest to cook). Stir-fry for 3 minutes, keeping vegetables moving so they sear but don’t burn.

Add red bell pepper, snap peas, and zucchini. Stir-fry another 3–4 minutes until vegetables are crisp-tender. If the pan becomes dry, add the remaining 1 tablespoon olive oil or 1–2 tablespoons water to help steam and prevent sticking.

Stir in baby spinach and cook for 30–60 seconds until wilted.

Give the prepared sauce a quick re-whisk (cornstarch settles). Pour sauce over the vegetables in the pan, tossing continuously. Cook 1–2 minutes until sauce thickens and evenly coats the vegetables.

Taste and adjust seasoning with salt and pepper; add red pepper flakes if desired for heat.

Transfer vegetables to a serving dish. Sprinkle with sesame seeds and sliced green onions, and serve with lemon or lime wedges on the side to squeeze over, if using.