📖 Instructions

1. Whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, and grated ginger in a small bowl. Set aside. Give it a taste; maybe you want a little more garlic? A bit more sweet? This is your chance to make it perfect.
2. Wash and prepare all the vegetables. Slice the carrots and bell peppers into thin strips. Cut the zucchini and yellow squash into half-moons. If using broccoli, break it into small florets. Drain and rinse the canned peaches, then slice them into wedges. Okay, this part I find relaxing, you too?
3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the carrots and bell peppers. Stir-fry for about 3-4 minutes, or until they begin to soften a bit.
4. Add the zucchini, yellow squash, and broccoli florets (if using) to the wok. Continue to stir-fry for another 3-5 minutes, until the vegetables are tender-crisp. I like a little bite to my veggies, what about you?
5. Pour the prepared hoisin sauce over the vegetables in the wok. Stir continuously to ensure all the vegetables are evenly coated with the sauce. Cook for 2-3 minutes, allowing the sauce to thicken slightly and glaze the vegetables. Mmmm, that smell!
6. Gently fold in the sliced peach wedges. Stir-fry for just about a minute more, until the peaches are heated through and coated with the hoisin glaze. Be careful not to overcook the peaches, as they can become mushy.
7. Remove the wok from the heat. Sprinkle the toasted sesame seeds and chopped green onions (if using) over the stir-fry for garnish. If you don’t have sesame seeds, don’t sweat it. Still gonna taste amazing.
8. Serve the Peach Hoisin Vegetable Heaven immediately over cooked rice or quinoa. Garnish with extra green onions or a drizzle of sesame oil, if desired. Maybe a side of egg rolls? Just sayin'!