Ingredients:

  • 1 red bell pepper, sliced (about 1 cup / 150g)
  • 1 yellow bell pepper, sliced (about 1 cup / 150g)
  • 1 medium zucchini, sliced (about 1 cup / 150g)
  • 1 cup broccoli florets (about 150g)
  • 1 cup snap peas (about 150g)
  • 3 cloves garlic, minced (about 9g)
  • 1 tablespoon fresh ginger, minced (about 15g)
  • 3 tablespoons soy sauce (gluten-free if needed)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 tablespoons sesame seeds
  • Green onions, chopped (optional, for garnish)

Instructions:

  1. Chop all vegetables into bite-sized pieces and measure out sauce ingredients.
  2. Place a wok or large skillet over high heat and add 1 tablespoon of oil.
  3. Add minced garlic and ginger; stir-fry for 30 seconds until fragrant.
  4. Begin with the broccoli, zucchini, and snap peas; stir-fry for 3-5 minutes until just tender and vibrant.
  5. Add the sliced red and yellow bell peppers; stir-fry for another 2 minutes.
  6. In a small bowl, combine soy sauce, sesame oil, rice vinegar, and mix well. Add the cornstarch slurry and stir until smooth.
  7. Pour the sauce over the stir-fried veggies and toss to coat. Cook for an additional 2 minutes until the sauce thickens slightly.
  8. Transfer stir-fried veggies to a serving dish, sprinkle with sesame seeds and green onions, and enjoy!