Ingredients:

  • 2 cups (300g) broccoli florets, bite-sized
  • 1 cup (150g) red bell pepper, thinly sliced
  • 1 cup (130g) carrots, julienned or thinly sliced
  • 1 cup (100g) sugar snap peas
  • 1/2 cup (50g) yellow onion, sliced
  • 2 tbsp (30ml) avocado oil
  • 1/4 cup (60ml) low-sodium soy sauce
  • 1 tbsp (15ml) honey
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5g) toasted sesame oil
  • 1 tbsp (15g) fresh ginger, minced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) cornstarch
  • 2 tbsp (30ml) water

Instructions:

  1. Slice all vegetables into similar sizes to ensure they cook evenly.
  2. In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, cornstarch, and water. Whisk until the cornstarch is completely dissolved.
  3. Heat 1 tbsp of oil in the wok over medium-high heat until shimmering. Add the onions and carrots; stir-fry for 2–3 minutes until the onions are translucent.
  4. Increase heat to high. Add broccoli and bell peppers. Toss constantly for 3–4 minutes until colors are bright and edges are slightly seared.
  5. Toss in the sugar snap peas and stir-fry for another 2 minutes until they turn a vivid, bright green.
  6. Give the sauce mixture a quick stir to incorporate the cornstarch, then pour into the wok. Stir constantly until the glaze thickens and coats the vegetables.