Extra Vegetable Recipe

Wash all vegetables thoroughly. Cut broccoli and cauliflower into bite-size florets. Peel and slice carrot on a bias into thin pieces. Trim ends from sugar snap peas and thinly slice red bell pepper. Rinse and drain baby spinach.

Mince garlic and ginger. Slice green onions, keeping whites and greens separate.

In a small bowl, combine soy sauce, rice vinegar, honey (or maple), and 2 tbsp water or vegetable broth. Stir cornstarch into the mixture until dissolved to create a thin slurry; set aside.

Blanch denser vegetables

Bring a medium pot of salted water to a rolling boil. Add broccoli and cauliflower florets and blanch for 1 minute to brighten color and start tenderizing. Using a slotted spoon, transfer them immediately to an ice bath (bowl of ice water) to stop cooking. Drain and set aside.

Heat a large skillet or wok over medium-high heat until hot. Add the neutral oil (2 tbs). When oil shimmers, add the white parts of the green onions, minced garlic, and minced ginger. Stir-fry 20–30 seconds until fragrant but not browned.

Add the carrots, sugar snap peas, and red bell pepper to the pan. Stir-fry 1–2 minutes to begin softening while keeping crunch.

Add the blanched broccoli and cauliflower to the wok or skillet. Toss all vegetables together and stir-fry 1–2 minutes to heat through.

Pour the prepared sauce slurry over the vegetables. Stir constantly as the heat brings the sauce to a glossy simmer; the cornstarch will thicken the sauce in about 30–60 seconds and will coat the vegetables lightly.

Add baby spinach and sesame oil. Toss until spinach wilts, about 30 seconds. Season with salt (start with 1 tsp) and freshly ground black pepper to taste. Adjust seasoning: add a splash more soy sauce or a squeeze of lime if desired.

Transfer the extra vegetable medley to a serving bowl. Sprinkle with toasted sesame seeds and the green parts of the sliced green onions.

Serve immediately as a side or over steamed rice, noodles, or as extra vegetables on a composed plate. Offer lime wedges for squeezing to brighten flavors.