Ingredients:
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup sliced carrots
1 cup sliced snow peas
1 cup sliced mushrooms
1 cup sliced bok choy or baby bok choy
2 cloves garlic, minced
1-inch piece of ginger, grated
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil (for cooking)
Sesame seeds and green onions for garnish (optional)
Cooked rice or noodles (for serving)
Instructions:
In a small bowl, mix the soy sauce, hoisin sauce, and sesame oil to create the stir-fry sauce. Set aside.
Heat vegetable oil in a large wok or skillet over medium-high heat.
Add garlic and ginger, sauté for a minute until fragrant.
Add the sliced carrots and cook for 2-3 minutes until slightly tender.
Add the rest of the vegetables (broccoli, bell peppers, snow peas, mushrooms, bok choy) to the wok and stir-fry for another 3-4 minutes until the veggies are crisp-tender.
Pour the stir-fry sauce over the vegetables and toss to coat them evenly.
Cook for an additional 1-2 minutes to let the flavors meld.
Serve the veggie stir-fry over cooked rice or noodles, and garnish with sesame seeds and chopped green onions if desired.
