# What You Need:
→ Vegetables
01 - 1 cup broccoli florets
02 - 1 cup sliced carrots
03 - 1 red bell pepper, sliced
04 - 1 cup snap peas, trimmed
05 - 1 small yellow onion, thinly sliced
06 - 1 cup sliced mushrooms
→ Aromatics & Sauce
07 - 2 tablespoons fresh ginger, finely grated
08 - 3 cloves garlic, minced
09 - 3 tablespoons soy sauce (use tamari for gluten-free)
10 - 1 tablespoon sesame oil
11 - 1 tablespoon vegetable oil
12 - 1 tablespoon rice vinegar
13 - 1 teaspoon maple syrup or honey
14 - 1/4 teaspoon crushed red pepper flakes
→ Finishing
15 - 2 green onions, sliced
16 - 1 tablespoon toasted sesame seeds
# Directions:
01 - Whisk together soy sauce, rice vinegar, maple syrup or honey, and red pepper flakes in a small bowl. Set aside.
02 - Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat until shimmering.
03 - Add ginger and garlic to the hot oil. Stir-fry for 30 seconds until fragrant, being careful not to burn.
04 - Add onion, carrots, and broccoli to the pan. Stir-fry for 2-3 minutes until they begin to soften.
05 - Add bell pepper, snap peas, and mushrooms. Continue stir-frying for 3-4 minutes until vegetables are crisp-tender.
06 - Pour the prepared sauce over the vegetables. Toss well to coat evenly and cook for 1-2 minutes until heated through. Remove from heat and sprinkle with green onions and toasted sesame seeds before serving.
