Vegetable Recipe

Wash and trim all vegetables. Peel carrots and slice on a diagonal into 1/4-inch thick pieces (about 2 cups). Cut broccoli into bite-size florets (about 2 cups). Core and thinly slice the red bell pepper (about 1 cup). Halve lengthwise and slice zucchini into 1/4-inch half-moons (about 1 cup). Trim snap peas if needed (about 1 cup). Mince garlic and ginger, slice green onions, and chop cilantro if using.

Combine Sauce Ingredients

In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple), sesame oil, water or vegetable broth, and red pepper flakes. If you want a thicker sauce, dissolve the cornstarch in 1 tablespoon of the water/broth first, then whisk into the sauce mixture.

Heat a large skillet or wok over medium-high heat. Add the olive or neutral oil and let it shimmer (about 30 seconds). Add the minced garlic and ginger and stir-fry for 20–30 seconds until fragrant, taking care not to burn.

Add the carrots first (they take longest) and stir-fry for 2–3 minutes, stirring frequently. Add broccoli florets and continue to stir-fry for another 2 minutes.

Add red bell pepper, zucchini, and snap peas to the pan. Stir-fry all vegetables together for 2–3 minutes until they are crisp-tender — bright in color and still with a little bite. If the pan becomes too dry or vegetables start to brown too quickly, add 1–2 tablespoons water or broth to deglaze and create steam.

Pour the prepared sauce over the vegetables and toss to coat. Cook for an additional 1–2 minutes, stirring, until the sauce thickens slightly and glazes the vegetables. Taste and adjust seasoning with salt and black pepper as needed.

Remove from heat. Stir in sliced green onions and drizzle with a little extra sesame oil if desired. Sprinkle chopped cilantro on top if using.

Serve immediately as a side or over steamed rice, quinoa, or noodles for a main dish.