Crisp vegetables wok-tossed with fresh ginger, garlic, and savory soy sauce for a quick, healthy Asian-inspired meal.
# What You'll Need:
→ Vegetables
01 - 1 cup broccoli florets
02 - 1 cup sliced carrots
03 - 1 red bell pepper, sliced
04 - 1 cup snap peas, trimmed
05 - 1 small yellow onion, thinly sliced
06 - 1 cup sliced mushrooms
→ Aromatics & Sauce
07 - 2 tablespoons fresh ginger, finely grated
08 - 3 cloves garlic, minced
09 - 3 tablespoons soy sauce
10 - 1 tablespoon sesame oil
11 - 1 tablespoon vegetable oil
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon maple syrup or honey
14 - 1/4 teaspoon crushed red pepper flakes
→ Finishing
15 - 2 green onions, sliced
16 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Whisk together soy sauce, rice vinegar, maple syrup or honey, and red pepper flakes in a small bowl. Set aside until needed.
02 - Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add grated ginger and minced garlic to the hot oil. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
04 - Add onion, carrots, and broccoli to the wok. Stir-fry for 2–3 minutes until they begin to soften slightly.
05 - Add bell pepper, snap peas, and mushrooms. Continue stir-frying for another 3–4 minutes until vegetables are crisp-tender.
06 - Pour the prepared sauce over the vegetables. Toss well to coat everything evenly. Cook for 1–2 minutes until heated through. Remove from heat and sprinkle with green onions and toasted sesame seeds before serving.
