📖 Instructions

1. First things first, prep your veggies! Wash and chop everything into bite-sized pieces. I like to keep things relatively uniform, but don't stress about perfection, It's about the deliciousness, not the Instagrammability (unless you're into that, then go for it!).
2. Next, get your aromatics going. Mince the ginger and garlic. Trust me, fresh is best here. You'll taste the difference!
3. Heat up your wok or large skillet over medium-high heat. Add a tablespoon or two of oil—something with a high smoke point like peanut or vegetable oil is ideal. Once the oil shimmers, add the ginger and garlic. Sauté for about 30 seconds, just until fragrant. Don't let them burn!
4. Add the harder vegetables (like broccoli or carrots) and stir-fry for 2-3 minutes until they start to soften a bit. We're not aiming for mush here, just a nice tender-crisp texture.
5. Now, toss in the softer vegetables like bell peppers, snap peas, or mushrooms. Continue to stir-fry for another 2-3 minutes.
6. Pour in your sauce. Give it a good stir to coat everything evenly. Let it simmer for a minute or two until the sauce thickens slightly. Taste and adjust the seasoning as needed. A pinch of salt or a dash of soy sauce can make all the difference. I sometimes add a tiny extra pinch of sugar just to balance the flavors. it’s amazing what a tiny bit of sugar can do!
7. Once everything is cooked to your liking (tender-crisp is the goal!), remove it from the heat and serve immediately. Garnish with some chopped green onions, if desired—pure extra fabulousness!
8. And there you have it—a delicious and healthy vegetable stir-fry. Serve it over rice or noodles, or enjoy it all on its own. It's perfect for a quick weeknight meal or a fancy dinner party. Seriously, it’s that good. Okay, maybe not that fancy, but definitely delicious!