Japanese Vegetable Stir Fry

Instructions:

1. Prepare all vegetables and whisk the reduced-sodium soy sauce, honey, toasted sesame oil, and cornstarch in a small bowl until the cornstarch is fully dissolved.
2. Heat 1 tablespoon of neutral oil in a large non-stick skillet or wok over medium-high heat until shimmering.
3. Add the carrots and broccoli, tossing constantly for 3 minutes until edges are slightly charred but interiors remain crisp; remove from the pan and set aside.
4. Add the remaining 1 tablespoon of neutral oil to the same pan.
5. Toss in the sliced onions and cook for 2 minutes until translucent.
6. Stir in the minced garlic and ginger for 30 seconds until fragrant.
7. Return the seared carrots and broccoli to the pan and add the snap peas and cabbage.
8. Stir-fry the medley for another 2 minutes.
9. Pour the prepared sauce over the vegetables and toss rapidly for 60 seconds until the sauce thickens into a glossy, glossy amber coating.