Veggie Recipe

Prep the vegetables

Wash all vegetables. Cut broccoli into bite-size florets, peel and thinly slice the carrot, slice red bell pepper into strips, halve the zucchini and slice into half-moons, trim snap peas, and rinse spinach. Pat dry.

Blanch broccoli and carrots (optional for crisper, brighter veggies): bring a medium pot of salted water to a boil, add broccoli and carrot for 1–2 minutes, then immediately transfer to an ice bath. Drain and set aside.

Mince garlic, grate ginger, and slice scallions. Keep cilantro chopped and ready to finish the dish.

Make the sauce

In a small bowl, whisk together olive oil, soy sauce, rice vinegar, honey or maple syrup, sesame oil, water, red pepper flakes, and cornstarch until smooth and cornstarch is dissolved. Taste and adjust sweetness or salt if needed.

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon olive oil. Add minced garlic and grated ginger; sauté 20–30 seconds until fragrant but not browned.

Add broccoli, carrots, and bell pepper to the pan. Stir-fry 3–4 minutes until they begin to soften. Add zucchini and snap peas and continue to stir-fry 2–3 minutes so all vegetables are crisp-tender.

Give the sauce another quick whisk, then pour it over the vegetables. Stir constantly for 1–2 minutes as the sauce thickens and coats the vegetables. If it becomes too thick, add 1–2 tablespoons water to loosen.

Add baby spinach and sliced scallions; toss until spinach wilts, about 30–60 seconds. Season with salt and black pepper to taste.

Remove from heat. Sprinkle chopped cilantro and toasted sesame seeds over the vegetables. Serve over cooked rice or noodles with lime wedges on the side.

Adjust final seasoning with extra soy sauce, lime juice, or red pepper flakes as desired and enjoy warm.