Ingredients:

  • 2 cups (300g) broccoli florets, bite-sized
  • 2 medium (120g) carrots, thinly sliced into coins
  • 1 red bell pepper (150g), sliced into strips
  • 1 cup (100g) snap peas
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) fresh ginger, grated
  • 2 tbsp (30ml) vegetable oil
  • 1/4 cup (60ml) soy sauce
  • 1 tbsp (15ml) honey
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5ml) cornstarch
  • 2 tbsp (30ml) water

Instructions:

  1. Whisk all sauce ingredients (soy sauce, honey, sesame oil, cornstarch, and water) in a small bowl until the cornstarch and sweetener are fully dissolved. Chop all vegetables into uniform sizes.
  2. Heat the vegetable oil over medium-high heat until it shimmers. Add the carrots and broccoli first. Sauté for 3–4 minutes until the edges look slightly charred and the broccoli turns a vibrant, deep green.
  3. Toss in the bell peppers and snap peas. Stir-fry for another 2–3 minutes. Add the minced garlic and grated ginger during the last 60 seconds of this phase.
  4. Pour the sauce directly over the sizzling vegetables. Toss constantly for 1–2 minutes until the sauce bubbles and transforms into a glossy, velvety glaze. Remove from heat immediately.