Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1/2 tsp ground black pepper
  • 2 tbsp vegetable oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 cup carrots, thinly sliced into coins
  • 1 red bell pepper, sliced into strips
  • 1 cup snap peas
  • 2 green onions, chopped into 1-inch pieces

Instructions:

  1. In a small bowl, whisk together the 1/2 cup low-sodium soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp cornstarch, and 1/2 tsp ground black pepper until the starch is completely dissolved.
  2. Heat 2 tbsp vegetable oil in a wok or large non-stick skillet over medium-high heat until it shimmers.
  3. Add the 1 tbsp minced ginger and 3 cloves minced garlic; stir-fry for 30 seconds until aromatic and pale gold.
  4. Add the 1 cup sliced carrots and 2 cups broccoli florets; stir-fry for 3 minutes.
  5. Toss in the 1 sliced red bell pepper and 1 cup snap peas; stir-fry for another 2-3 minutes until vegetables are vibrant and slightly charred on the edges.
  6. Stir the prepared sauce to re-incorporate the cornstarch, then pour it over the vegetables; toss constantly for 1-2 minutes until the sauce becomes a glossy glaze.
  7. Stir in the 2 chopped green onions during the final 30 seconds, then remove from heat immediately.