About this recipe

A vibrant, healthy weeknight dinner packed with colorful vegetables tossed in a savory garlic-ginger soy sauce. Quick to make, light on calories, and endlessly customizable — this classic veggie stir fry is the kind of reliable, family-friendly meal you'll come back to again and again.

Instructions

1. 1

   In a small mixing bowl or measuring cups, whisk together the low-sodium soy sauce, sesame oil, rice vinegar, honey, cornstarch, and water until smooth and the cornstarch is fully dissolved. Set aside.

2. 2

   Heat a large wok or wide skillet over ^[high heat] until very hot. Add the avocado oil and swirl to coat. Add the white parts of the green onions, garlic, and ginger. Stir fry for 30–45 seconds until fragrant, being careful not to burn.

3. 3

   Add the carrots and broccoli florets first — they take the longest to cook. Stir fry for 3–4 minutes, tossing frequently, until they begin to soften and pick up a little color.

4. 4

   Add the red bell pepper and yellow bell pepper, zucchini, and snap peas. Continue to stir fry for another 3–4 minutes until all vegetables are crisp-tender and bright in color.

5. 5

   Give the sauce a quick re-whisk, then pour it over the vegetables. Toss everything together and cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats all the vegetables evenly.

6. 6

   Remove from heat. Scatter the green parts of the green onions over the top. Serve immediately over steamed rice, brown rice, or noodles, and garnish with toasted sesame seeds and a pinch of red pepper flakes if desired.