Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp red pepper flakes
  • 1 tbsp cornstarch
  • 1/4 cup vegetable broth
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 large green onions, white and green parts separated
  • 2 cups broccoli florets, cut small
  • 1 large red bell pepper, thinly sliced
  • 1 cup carrots, julienned
  • 1 cup sugar snap peas, trimmed
  • 1 cup shiitake mushrooms, sliced
  • 2 tbsp grapeseed oil

Instructions:

  1. Mise en Place: Whisk the soy sauce, sesame oil, brown sugar, rice vinegar, red pepper flakes, cornstarch, and vegetable broth in a small bowl until the cornstarch is fully dissolved. Organize vegetables into groups based on density.
  2. Heat a wok or large stainless steel skillet over high heat until a drop of water evaporates instantly. Add 1 tablespoon of oil, then add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
  3. Add the 'hard' vegetables (broccoli and carrots) to the pan. Stir-fry for 3 minutes until they begin to brighten in color and soften slightly.
  4. Add the remaining oil along with the red bell peppers, snap peas, and mushrooms. Continue to stir-fry over high heat for another 1 minute until the mushrooms are tender and the peppers are charred at the edges.
  5. Give the sauce mixture a final whisk and pour it into the center of the pan. Toss continuously for 1-2 minutes until the sauce thickens into a glossy glaze that coats all vegetables evenly. Garnish with green onion tops and serve immediately.