Ingredients:

  • 2 tablespoons vegetable oil
  • 1 cup bell peppers, thinly sliced (mixed colors)
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 medium carrot, julienned
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup

Instructions:

  1. Wash and chop all vegetables (bell peppers, broccoli, snap peas, carrot, and green onions). In a small bowl, mix the sauce ingredients: soy sauce, sesame oil, and honey.
  2. In a large skillet or wok, heat vegetable oil over medium-high heat until shimmering.
  3. Add minced garlic and grated ginger to the pan; sauté for 30 seconds until fragrant.
  4. Add bell peppers, broccoli, snap peas, and carrots to the skillet; stir-fry for about 5-7 minutes, or until crispy-tender.
  5. Pour the sauce over the vegetables; toss well to coat and cook for an additional 1-2 minutes, allowing the flavors to meld.
  6. Stir in sliced green onions; remove from heat and serve immediately.