Rainbow Vegetable Stir-Fry

Ingredients

For the Sauce

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon cornstarch
• ½ teaspoon red pepper flakes

For the Stir-Fry

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 carrots, julienned
• 1 cup mushrooms, sliced
• 3 green onions, sliced
• Sesame seeds for garnish

Instructions

1. Prep the sauce: Whisk together soy sauce, rice vinegar, sesame oil, honey, cornstarch, and red pepper flakes. Set aside.
2. Heat the wok: Heat vegetable oil in a wok or large skillet over high heat until it just starts to smoke.
3. Aromatics first: Add garlic and ginger, stir-frying for 30 seconds until fragrant.
4. Hard vegetables: Add broccoli and carrots. Stir-fry for 2 minutes.
5. Softer vegetables: Add bell peppers, snap peas, and mushrooms. Stir-fry for another 2–3 minutes. Everything should be crisp-tender.
6. Finish: Pour the sauce over the vegetables and toss to coat. Cook for 1 minute until the sauce thickens slightly.
7. Garnish with green onions and sesame seeds. Serve over steamed rice or noodles.

Tips

• The key to a good stir-fry is a screaming-hot pan and not overcrowding it. Cook in batches if needed.
• Have all your ingredients prepped before you start cooking — it goes fast.
• Substitute any vegetables you have on hand: zucchini, bok choy, and baby corn all work great.