Crisp snap peas, bell peppers, baby corn, and broccoli tossed in a light ginger-sesame tamari glaze.
Ingredients
1 cup snap peas
1 cup broccoli florets
1 red bell pepper sliced
1/2 cup baby corn
2 tbsp tamari soy sauce
1 tbsp toasted sesame oil
Toasted sesame seeds
Instructions
Chop broccoli, baby corn, bell peppers, snap peas, and carrots into bite-sized pieces.
Mix soy sauce, rice vinegar, maple syrup, minced ginger, garlic, and cornstarch with vegetable broth.
Heat sesame oil in a wok over high heat; stir-fry denser vegetables like carrots and broccoli first.
Add bell peppers and snap peas, tossing over fierce flame for 2 minutes to keep them crisp-tender.
Pour stir-fry sauce over vegetables, tossing until thick and shiny, then sprinkle with toasted sesame seeds.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Chop broccoli, baby corn, bell peppers, snap peas, and carrots into bite-sized pieces.
Mix soy sauce, rice vinegar, maple syrup, minced ginger, garlic, and cornstarch with vegetable broth.
Heat sesame oil in a wok over high heat; stir-fry denser vegetables like carrots and broccoli first.
Add bell peppers and snap peas, tossing over fierce flame for 2 minutes to keep them crisp-tender.
Pour stir-fry sauce over vegetables, tossing until thick and shiny, then sprinkle with toasted sesame seeds.
