Ingredients:

  • 1 cup (240ml) vegetable broth
  • 1/2 cup (120ml) soy sauce
  • 2 tbsp (30ml) rice vinegar
  • 2 tbsp (25g) brown sugar
  • 1 tbsp (16g) cornstarch
  • 1 tbsp (15g) fresh ginger, minced
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (30ml) high-smoke point oil
  • 2 cups (150g) broccoli florets, bite-sized
  • 2 medium (130g) carrots, thinly sliced into coins
  • 1 large (150g) red bell pepper, sliced
  • 1 large (110g) green bell pepper, sliced
  • 1 medium (110g) yellow onion, sliced
  • 1 cup (100g) sugar snap peas

Instructions:

  1. Whisk together the vegetable broth, soy sauce, rice vinegar, brown sugar, cornstarch, garlic, and ginger in a bowl until the cornstarch is fully dissolved.
  2. Preheat the griddle to medium-high and spread the oil across the surface.
  3. Add the carrots and broccoli to the griddle. Sauté for 4–6 minutes, tossing frequently, until the edges are charred and the broccoli is bright green.
  4. Move the carrots and broccoli to the cooler edge of the griddle. Add the sliced onions and bell peppers and cook for 3–5 minutes until onions are translucent and peppers are blistered.
  5. Add the sugar snap peas to the mixture and cook for the final 2 minutes to maintain crispness.
  6. Pour the prepared sauce directly over the combined vegetables and toss rapidly. Once the sauce bubbles and thickens into a mahogany-colored glaze, remove from heat immediately.