# 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 (optional)
→ Finishing
15 - 2 green onions, sliced
16 - 1 tablespoon toasted sesame seeds
# How-to Steps:
01 - In a small bowl, whisk together soy sauce, rice vinegar, maple syrup (or honey), and red pepper flakes. Set aside.
02 - Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
03 - Add ginger and garlic; stir-fry for 30 seconds until fragrant.
04 - Add onion, carrots, and broccoli. Stir-fry for 2–3 minutes.
05 - Add bell pepper, snap peas, and mushrooms. Continue stir-fry for 3–4 minutes until crisp-tender.
06 - Pour in prepared sauce. Toss well to coat all vegetables. Cook 1–2 minutes until heated through.
07 - Remove from heat. Sprinkle with green onions and toasted sesame seeds before serving.
