Wash all vegetables. Peel and slice carrots into thin diagonals (about 1/4-inch). Cut broccoli into bite-size florets. Slice zucchini into half-moons. Core and thinly slice red bell pepper. Thinly slice the yellow onion. Rinse and roughly chop spinach if large.

Mince aromatics

Peel and mince garlic. Peel and finely grate or mince ginger. Chop cilantro or green onions for garnish. If serving with rice or noodles, have them cooked and ready.

Sauce

In a small bowl, whisk together soy sauce (or tamari), rice vinegar, sesame oil, honey (or maple syrup), red pepper flakes, salt and black pepper until combined. Taste and adjust — add a little more honey for sweetness or another 1/2 tbs soy sauce for salt.

Cook Vegetables

Heat pan

Place a large skillet or wok over medium-high heat. Add olive oil and swirl to coat. Heat until shimmering but not smoking.

Sauté aromatics

Add minced garlic and ginger to the hot pan. Stir constantly for 20–30 seconds until fragrant, being careful not to burn.

Cook firmer vegetables

Add sliced carrots, broccoli florets, and red bell pepper to the pan. Toss to coat in oil and aromatics. Cook, stirring frequently, 4–5 minutes until they begin to soften but still have bite.

Add softer vegetables

Add zucchini and yellow onion. Continue to stir-fry 3–4 minutes until zucchini is tender-crisp and onion turns translucent.

Finish with spinach and sauce

Push vegetables to the edges of the pan, add the prepared sauce into the center, let it bubble for 10–15 seconds, then toss everything together. Add spinach and stir until wilted, about 1 minute. Taste and adjust seasoning with additional salt, pepper, or soy sauce as needed.

Serve

Divide cooked rice or noodles among plates or bowls if using. Spoon the vegetable mixture over the base or serve alongside. Sprinkle toasted sesame seeds and chopped cilantro or green onions over the top. Serve with lime wedges to squeeze over just before eating.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or in the microwave.