Spectrum Veggie Stir-Fry with Sesame-Ginger Sauce

A vibrant stir-fry featuring a rainbow of vegetables in a savory-sweet sesame-ginger glaze, ideal for a quick weeknight meal.

Cuisine: Asian

Category: Asian

Prep: 15 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow bell pepper
• 1 cup, trimmed sugar snap peas
• 1 cup broccoli florets
• 1 medium, julienned carrot
• 2 cloves, minced garlic
• 1 tbsp, minced fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp cornstarch

Instructions

1. Step 1: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tbsp cornstarch, and 2 tbsp water in a small bowl until smooth.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over high heat until shimmering. Add 1 cup broccoli florets and 1/4 cup julienned carrot, stir-frying for 2 minutes until crisp-tender.
3. Step 3: Add 1 cup thinly sliced red bell pepper, 1 cup thinly sliced yellow bell pepper, and 1 cup sugar snap peas to the skillet, stir-frying for 3-4 minutes until vegetables retain bright color and are crisp-tender.
4. Step 4: Add 2 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet, stir-frying for 30 seconds until fragrant.
5. Step 5: Pour in the sauce mixture, stirring constantly until the sauce thickens and coats the vegetables evenly, about 1-2 minutes.
6. Step 6: Divide the stir-fry over 2 cups cooked brown rice and serve immediately.