Instructions

1. Begin by preparing all vegetables: wash, peel, and chop them into bite-sized pieces. For this recipe, use bell peppers, broccoli, carrots, and snap peas.
2. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.
3. Add 1 tablespoon of minced garlic and 1 tablespoon of grated ginger to the pan, stirring quickly for about 30 seconds or until fragrant.
4. Add the prepared vegetables to the skillet, starting with the carrots and broccoli as they take longer to cook. Stir-fry for 3-4 minutes.
5. Next, add the bell peppers and snap peas, stir-frying for an additional 2-3 minutes until all vegetables are slightly tender but still crisp.
6. In a small bowl, whisk together 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of cornstarch mixed with 1/4 cup of water to create a thickening sauce.
7. Pour the sauce over the vegetables in the skillet, stirring well to coat all the vegetables. Cook for an additional minute until the sauce thickens.
8. Remove from heat and serve hot, garnishing with sesame seeds if desired.