Garden-Fresh Vegetable Stir-Fry

• 2 cups broccoli florets   

• 1 cup snap peas, trimmed   

• 1 medium red bell pepper, thinly sliced   

• 1 medium carrot, julienned or thinly sliced   

• 1 small zucchini, halved lengthwise and sliced   

• 2 green onions, chopped (white and green parts separated)   

• 3 cloves garlic, minced   

• 1 tablespoon ginger, finely grated or minced   

• 3 tablespoons soy sauce (or tamari for gluten-free)   

• 1 tablespoon sesame oil   

• 1 tablespoon canola oil or other neutral cooking oil   

• 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)   

• 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening, optional)   

• Sesame seeds, for garnish (optional) 

• Wash and chop all the veggies as detailed in the ingredients.
• It’s important to have everything ready to go, as stir-frying moves quickly!   

• In a small bowl, whisk together the soy sauce, sesame oil, and honey or maple syrup (if using).
• Stir in the cornstarch mixture if you prefer a thicker sauce. Set aside.   

• Heat the canola oil in a large wok or deep frying pan over medium-high heat until hot.   

• Add the white parts of the green onion, garlic, and ginger to the pan.
• Stir constantly for about 30 seconds until fragrant—be careful not to burn them.   

• Add the broccoli, snap peas, carrot, bell pepper, and zucchini to the wok.
• Toss and stir frequently for about 5-6 minutes, or until the veggies are just tender-crisp.
• Adjust the heat as needed to prevent overcooking.   

• Pour the sauce over the vegetables, tossing to coat them evenly.
• Cook for another 2 minutes to allow the flavours to blend.
• If you’re using the cornstarch mixture, stir until the sauce thickens slightly.   

• Remove from the heat and sprinkle in the green parts of the green onion.
• Top with sesame seeds if you like.
• Serve hot over steamed rice, quinoa, or noodles, or enjoy on its own!  

• Add protein: Toss in tofu, shrimp, chicken, or sliced beef for a more filling meal. Stir-fry these ingredients first, set aside, and return them to the pan at the end so they’re cooked just right.   
• Switch up the veggies: Missing some of the veggies listed? No worries—bok choy, mushrooms, eggplant, or corn work great too. Adjust the cooking time based on how firm your vegetables are.   
• Add some heat: Stir in a teaspoon of chilli flakes or fresh chopped chillies with the aromatics.   
• Get nutty: Sprinkle with roasted peanuts or cashews for extra crunch and depth of flavour. 
• Reduce sodium: Opt for a low-sodium soy sauce to keep the saltiness down without sacrificing taste.

This recipe is flexible, colourful, and packed with your garden’s freshest flavours. Have fun experimenting and making it your own!