Scale

For the Stir-Fry:

2 tbsp sesame oil (or olive oil)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

1 large carrot, julienned

1 zucchini, sliced

2 garlic cloves, minced

1 tsp grated ginger

For the Sauce:

¼ cup soy sauce (or tamari for gluten-free)

1 tbsp hoisin sauce

1 tbsp rice vinegar

1 tbsp maple syrup or honey

1 tsp sriracha (optional for spice)

1 tsp cornstarch mixed with 2 tbsp water

Garnishes:

Sesame seeds

Green onions, sliced

Lime wedges

Prepare the Vegetables:

Heat sesame oil in a large skillet or wok over medium heat.

Add garlic and ginger, sauté for 30 seconds until fragrant.

Add bell peppers, broccoli, snap peas, carrot, and zucchini. Stir-fry for 5-7 minutes until tender-crisp.

Make the Sauce:

4. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, and sriracha.

5. Pour sauce over the vegetables and cook for 2-3 minutes.

6. Add cornstarch mixture and stir until the sauce thickens.

Serve:

7. Garnish with sesame seeds, green onions, and lime wedges.

8. Serve hot over rice, quinoa, or noodles.