Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 medium onion, thinly sliced (150g)
  • 2 cloves garlic, minced (8g)
  • 1-inch piece of ginger, peeled and minced (15g)
  • 1 red bell pepper, sliced (150g)
  • 1 green bell pepper, sliced (150g)
  • 1 cup broccoli florets (85g)
  • 1 cup sliced carrots (115g)
  • 1/2 cup snap peas (50g)
  • 1/2 cup sliced mushrooms (50g)
  • Optional: 1/4 cup sliced water chestnuts (40g)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 tablespoon honey or maple syrup (15 ml)
  • 1 teaspoon cornstarch (5 ml)
  • 1/4 cup vegetable broth or water (60 ml)
  • Optional: 1/2 teaspoon sesame oil (2.5 ml)
  • Optional: pinch of red pepper flakes (to taste)
  • Sesame seeds (for garnish)
  • Chopped green onions (for garnish)

Instructions:

  1. Wash and chop all vegetables according to the ingredient list. Prepare the vegetables.
  2. In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), cornstarch, vegetable broth (or water), sesame oil (optional), and red pepper flakes (optional). Set aside. Mix the Sauce.
  3. Heat the vegetable oil in a large wok or skillet over high heat until shimmering. Heat the Wok.
  4. Add the sliced onion and sauté for 1-2 minutes, until softened and fragrant. Add the minced garlic and ginger and sauté for another 30 seconds, being careful not to burn. Sauté Aromatics.
  5. Add the carrots and broccoli florets to the wok and stir-fry for 2-3 minutes, until slightly softened. Then add the bell peppers, snap peas, mushrooms, and water chestnuts (if using). Stir-fry for another 2-3 minutes, until the vegetables are crisp-tender. Stir-Fry Veggies (Harder Veggies First).
  6. Pour the prepared sauce over the vegetables and stir-fry for 1-2 minutes, until the sauce thickens and coats the vegetables evenly. Add Sauce and Thicken.
  7. Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately. Serve.