Recipe Instructions:
Ingredients:
• 1 cup broccoli florets
• 1 cup bell peppers, sliced
• 1 cup snap peas
• 1 cup carrots, julienned
• 1 cup mushrooms, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon ginger, minced
• 2 green onions, sliced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Cooked rice or noodles for serving
Instructions:
1. Prepare Sauce: In a small bowl, mix soy sauce, sesame oil, garlic, and ginger.
2. Cook Vegetables: Heat olive oil in a large skillet or wok over medium-high heat. Add broccoli, bell peppers, snap peas, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
3. Add Sauce: Pour the sauce over the vegetables. If using cornstarch, add the mixture now to thicken the sauce. Stir-fry for another 2-3 minutes.
4. Finish: Add mushrooms and green onions, and cook for another minute.
5. Serve: Serve hot over cooked rice or noodles.
