Ingredients:
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 onion, thinly sliced
- 2 carrots, julienned
- 1 bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas, trimmed
- 1 cup mushrooms, sliced
- 1 cup cabbage, thinly sliced
- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon cornstarch (optional, for thickening)
- Cooked rice or noodles, for serving
- Sesame seeds and sliced green onions, for garnish
Instructions:
1. Prepare the Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, and maple syrup. If you prefer a thicker sauce, dissolve cornstarch in 2 tablespoons of water and add it to the sauce mixture.
2. Sauté Aromatics:
- Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
3. Stir-Fry Vegetables:
- Add sliced onion, julienned carrots, sliced bell pepper, broccoli florets, snap peas, mushrooms, and sliced cabbage to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Add Sauce:
- Pour the prepared sauce over the vegetables in the skillet. Stir well to coat all the vegetables evenly with the sauce. Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
5. Serve:
- Serve the garden veggie stir-fry hot over cooked rice or noodles.
6. Garnish:
- Garnish with sesame seeds and sliced green onions for added flavor and visual appeal.
7. Enjoy:
- Enjoy this colorful and nutritious garden veggie stir-fry as a delicious and satisfying meal!
Feel free to customize this recipe by adding your favorite vegetables or protein sources such as tofu, tempeh, or edamame. Adjust the seasoning and sauce ingredients according to your taste preferences.