Vegetable Stir-fry Recipe

Wash and chop all the vegetables into bite-sized pieces, ensuring uniform size for even cooking.

Rinse the rice under cold water until the water runs clear to remove excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.

Make the Sauce

In a small bowl, combine soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, and 2 tablespoons of water. Mix well and set aside.

Stir-Fry the Vegetables

Heat a large skillet or wok over medium-high heat. Add a splash of oil if desired. Add the chopped bell peppers, broccoli, carrots, snap peas, and zucchini. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.

Combine Sauce and Vegetables

Pour the prepared sauce over the stir-fried vegetables. Toss well to combine and cook for an additional 2-3 minutes until the sauce thickens slightly.

Plate and Garnish

Serve the vegetable stir-fry over the cooked rice. Garnish with sesame seeds and sliced green onions.