Veggie Recipe

Prep the vegetables

Wash all vegetables. Cut zucchini into half-moons about 1/4 inch thick to make ~1 cup. Deseed and thinly slice the red and yellow bell peppers to make 1/2 cup each. Cut broccoli into small florets to make 1 cup. Peel and thinly slice the carrot to yield 1/2 cup. Roughly chop the baby spinach if large. Dice the onion and mince the garlic; grate the ginger.

Pat any wet vegetables dry with paper towel so they sear rather than steam.

Make the sauce

In a small bowl whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tbs honey or maple syrup, 1 tsp sesame oil, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper until combined. In a separate small cup dissolve 1 tsp cornstarch in 2 tbs water to make a slurry, then add the slurry to the sauce and stir gently.

Taste the sauce and adjust: add more soy sauce for saltiness, vinegar for brightness, or honey for sweetness.

Sauté the aromatics

Heat a large skillet or wok over medium-high heat. Add 2 tbs olive oil and swirl to coat. When oil shimmers, add the diced onion and sauté 2–3 minutes until translucent. Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant, stirring constantly to prevent burning.

Cook the vegetables

Add the carrots and broccoli to the pan first and cook 3–4 minutes, stirring, until they begin to soften. Add the bell peppers and zucchini and continue to cook 3–4 minutes more until vegetables are tender-crisp. Finally add the baby spinach and cook 30–60 seconds until wilted.

Add the sauce

Pour the prepared sauce over the vegetables and stir to coat. Cook 1–2 minutes, stirring, until sauce thickens and glazes the vegetables. If the pan becomes too dry, splash 1–2 tbs water. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if desired.

Remove the pan from heat. Transfer the veggie mixture to a serving bowl or plates. Sprinkle 1 tsp toasted sesame seeds and 2 tbs sliced green onions over the top. Serve with lime wedges on the side for squeezing over.

Optional: serve over cooked rice, quinoa or noodles to make a full meal.