Vibrant Vegetable Stir-Fry

Ingredients

• Vegetables:
• 1 tbsp cooking oil (sesame, peanut, or canola)
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup snap peas or snow peas
• 1/2 cup sliced bell peppers (any color)
• 1/2 cup sliced mushrooms
• 1/4 cup thinly sliced red onion
• (Optional) 1/2 cup cubed tofu or tempeh for protein


• Stir-Fry Sauce:
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup (for vegan)
• 1/2 tsp cornstarch or arrowroot powder
• 2 tbsp water or vegetable broth
• Pinch of red pepper flakes (optional, for heat)


• Garnish (Optional):
• Toasted sesame seeds
• Chopped green onions

Instructions

1. Prepare the Sauce: In a small bowl, whisk together soy sauce (or tamari), rice vinegar, honey (or maple syrup), cornstarch, water (or broth), and red pepper flakes (if using). Set aside.
2. Prep Vegetables: Wash and chop all vegetables into bite-sized pieces. Mince garlic and grate ginger. If using tofu/tempeh, press and cube it.
3. Heat the Pan: Heat the cooking oil in a large skillet or wok over medium-high heat until shimmering.
4. Sauté Aromatics: Add minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
5. Add Tofu/Tempeh (if using): If adding protein, add it now and cook until lightly browned, about 3-5 minutes. Remove from pan and set aside.
6. Stir-Fry Vegetables: Add the firmer vegetables (broccoli, carrots, red onion) to the pan. Stir-fry for 2-3 minutes until they start to soften slightly.
7. Add Softer Vegetables: Add snap peas, bell peppers, and mushrooms. Continue to stir-fry for another 3-4 minutes until vegetables are tender-crisp.
8. Add Sauce: Give the stir-fry sauce a quick whisk to ensure the cornstarch is mixed. Pour the sauce over the vegetables in the pan.
9. Thicken the Sauce: Stir continuously as the sauce heats and thickens, coating the vegetables. This should only take about 1-2 minutes.
10. Combine and Serve: Return the cooked tofu/tempeh to the pan (if used). Toss to combine with the sauced vegetables. Serve immediately over rice or noodles. Garnish with sesame seeds and green onions if desired.