📖 Instructions

1. Prepare the vegetables: Wash and chop all the vegetables into bite-sized pieces. Aim for uniform sizes to ensure even cooking. I like to slice bell peppers into strips, chop broccoli into florets, and julienne carrots.
2. Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce (or vegetarian mushroom sauce), sesame oil, rice vinegar, honey (or maple syrup), ginger, and garlic. This sauce is the heart of the dish, so make sure to get the balance of flavors just right.
3. Heat the wok: Place your wok or large skillet over high heat. It's crucial to get the wok screaming hot before adding any ingredients. A hot wok ensures the vegetables will stir-fry properly and not steam.
4. Add oil and aromatics: Add the vegetable oil to the hot wok. Once the oil is shimmering, add the minced ginger and garlic. Stir-fry for about 15-20 seconds until fragrant. Be careful not to burn them.
5. Stir-fry the vegetables: Add the vegetables to the wok, starting with the ones that take longer to cook, such as carrots and broccoli. Stir-fry constantly for 3-5 minutes until the vegetables are tender-crisp. I love hearing the sizzle as the vegetables hit the hot wok!
6. Add the sauce: Pour the prepared sauce over the vegetables and stir-fry for another 1-2 minutes, until the sauce thickens slightly and coats the vegetables evenly. Make sure every piece is glistening with flavor. I like a good 'ol shimmer
7. Garnish and serve: Remove the wok from the heat and stir in the chopped coriander. Serve immediately over steamed rice or noodles. Garnish with sesame seeds and a sprinkle of red pepper flakes, if desired. What a plate!
8. Optional: You can add protein such as tofu, chicken, or shrimp to make it a complete meal. Just stir-fry the protein separately before adding the vegetables.