Mixed seasonal vegetables sautéed in soy sauce.

Wash and chop all the vegetables into bite-sized pieces. Make sure the broccoli and snap peas are trimmed.

Prepare the Vegetables

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.

Heat the Pan

Add the chopped onion to the heated pan and sauté for about 2-3 minutes until it becomes translucent.

Add the bell pepper, broccoli, carrot, snap peas, and zucchini to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

In a small bowl, mix together the soy sauce, minced garlic, grated ginger, and red pepper flakes.

Pour the sauce over the sautéed vegetables and stir well to coat. Cook for an additional 2-3 minutes until everything is heated through.

Remove from heat and serve the stir fry hot over cooked rice or noodles, if desired.