Classic Vegetable Stir-Fry

• RS1/3 cup reduced-sodium soy sauce or tamari
• TS1 tbsp toasted sesame oil
• HM1 tbsp honey or maple syrup
• AS2 tsp arrowroot starch or 1 teaspoon corn starch
• G2 garlic · pressed or minced
• CR1/4 tsp crushed red pepper
• SS1 tbsp sesame seeds
• AO1 tbsp avocado oil, coconut oil or cooking oil of choice
• RO1 red onion · cut into 1/4-inch wedges
• C2 carrots · cut into thin rounds
• Ssalt · pinch
• RB1 red bell pepper · cut into 1/4-inch strips
• YB1 yellow bell pepper · cut into 1/4-inch strips
• BF1 cup broccoli florets · small
• W2 tbsp water
• GOgreen onion · thinly sliced

Préparation

1. 1

   Whisk the soy sauce, sesame oil, honey, starch, garlic, and red pepper flakes together in a small liquid measuring cup until well combined; set aside.

2. 2

   Toast the sesame seeds in a large skillet over medium heat until fragrant and light golden, about 1 minute. Remove seeds to a plate and reserve.

3. 3

   Heat the cooking oil in the same skillet over medium heat until shimmering. Sauté the onion, carrots, and a pinch of salt over medium-high heat, stirring frequently, for 4 to 6 minutes until the onions soften.

4. 4

   Add the bell peppers and broccoli to the pan, stir to combine, add the water, and immediately cover. Cook for 7 to 9 minutes, uncovering periodically to stir, until the vegetables are fork-tender and lightly browned.

5. 5

   Remove from heat, pour in the sauce, and toss thoroughly to coat the vegetables. Serve immediately, garnished with the reserved sesame seeds and sliced green onions.