📖 Instructions

1. Prep the vegetables: Begin by washing and chopping your favorite vegetables. Bell peppers, broccoli, carrots, zucchini, and onions all work great. Aim for bite-sized pieces so they cook evenly. It's alright if the size differes a bit.
2. Sauté the aromatics: In a large skillet or wok, heat a tablespoon of olive oil or coconut oil over medium heat. Add minced garlic and ginger, and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic; nobody likes bitter garlic!
3. Add the vegetables: Toss in the chopped vegetables and stir-fry for about 5-7 minutes, until they are tender-crisp. Stir frequently to prevent sticking. Don't overcrowd the pan; work in batches if necessary.
4. Incorporate protein (optional): If you're adding protein, such as chicken, tofu, shrimp, or chickpeas, add it to the skillet and cook until heated through. Ensure chicken and shrimp are fully cooked. Tofu can be added at any stage.
5. Make the sauce: In a small bowl, whisk together soy sauce (or tamari for gluten-free), honey (or maple syrup for vegan), rice vinegar, sesame oil, and a pinch of red pepper flakes (if using). Adjust the quantities to your liking.
6. Combine and simmer: Pour the sauce over the vegetables and protein. Stir well to combine, and bring to a simmer. Let it cook for another 2-3 minutes, until the sauce thickens slightly and everything is well coated. Smell that aroma, it is amazing!
7. Serve: Serve the stir-fry over brown rice, quinoa, or cauliflower rice. Garnish with sesame seeds and chopped green onions. Now, tuck in and ENJOY!
8. Customize: Feel free to add more greens like spinach or kale during the last minute of cooking. You can also add nuts or seeds for extra crunch and nutrition.