Rainbow Vegetable Stir-Fry with Ginger-Soy Glaze

1.Prepare all vegetables by washing and cutting them as described in the ingredients list.

2.In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, and sesame oil to create the ginger-soy glaze. Set aside.

3.Heat a large wok or non-stick skillet over medium-high heat and add the vegetable oil.

4.Once the oil is hot, add the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant.

5.Add the sliced mushrooms and stir-fry for 2-3 minutes until they start to soften.

6.Next, add the baby corn, bell peppers, snap peas (or green beans), and julienned carrot to the skillet. Stir-fry for another 4-5 minutes until the vegetables are crisp-tender and vibrant in color.

7.Pour the ginger-soy glaze over the vegetables, stirring to coat evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly and everything is heated through.

8.Season with salt and pepper to taste, adjusting the flavors as needed.

9.Remove from heat and transfer the stir-fry to a serving dish. Garnish with sesame seeds and chopped green onions if desired.