Name: Vegetable Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: ¼ cup low-sodium soy sauce (or tamari); ¼ cup water; 1 tablespoon rice vinegar; 1 tablespoon pure maple syrup (or brown sugar); 1 tablespoon cornstarch; 1 teaspoon toasted sesame oil; 1 teaspoon sriracha (optional); 2 tablespoon vegetable oil (divided); 3 cup broccoli florets; 2 medium carrots (thinly sliced on the diagonal); 1 red bell pepper (sliced); 1 yellow bell pepper (sliced); 8 ounce cremini mushrooms (sliced); 2 cup sugar snap peas (trimmed); 3 clove garlic cloves (minced); 1 tablespoon fresh ginger (grated); 2 green onions (sliced); 1 tablespoon sesame seeds

Instructions

Make the sauce
Make the sauce:
Whisk 1/4 cup soy sauce, 1/4 cup water, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1 teaspoon sriracha in a small bowl until smooth.
Stir-fry the hard vegetables
Stir-fry the hard vegetables:
Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add 3 cups broccoli and 2 sliced carrots and stir-fry for 3 minutes, until bright and starting to soften.
Add the rest
Add the rest:
Add the remaining 1 tablespoon oil, 2 sliced bell peppers, 8 ounces sliced mushrooms, and 2 cups snap peas and stir-fry for 3 to 4 minutes, until crisp-tender. Add 3 minced garlic cloves and 1 tablespoon grated ginger and cook for 30 seconds.
Sauce and serve
Sauce and serve:
Whisk the sauce again, pour it into the wok, and toss for 1 minute, until thick and glossy. Sprinkle the vegetable stir-fry with 2 sliced green onions and 1 tablespoon sesame seeds and serve over rice or noodles.

Tips

Have every vegetable chopped and the sauce mixed before you turn on the heat; stir-frying moves fast. Cook the firmest vegetables first so everything finishes crisp-tender at the same time. Add 14 ounces pressed, cubed extra-firm tofu or 1 pound shrimp or chicken for extra protein.