Vitamin-Laden Vegetable Stir-Fry

1.Prepare all vegetables by washing and cutting them as described.

2.Heat the extra virgin olive oil in a large non-stick skillet or wok over medium-high heat until shimmering but not smoking.

3.Add the minced garlic and grated ginger to the pan and stir-fry for 30 seconds until fragrant, taking care not to burn them.

4.Add the carrot, red bell pepper, broccoli florets, snap peas, zucchini, and baby corn to the pan. Stir-fry continuously for 4-5 minutes until the vegetables are tender-crisp and vibrant in color.

5.In a small bowl, mix the low-sodium soy sauce with 1 tablespoon of water to dilute the saltiness slightly.

6.Pour the soy sauce mixture over the vegetables and toss well to coat evenly. Continue cooking for another 1-2 minutes to allow flavors to meld, stirring frequently.

7.Drizzle the toasted sesame oil over the stir-fry and season with freshly ground black pepper to taste. Give a final toss.

8.Remove from heat and transfer to a serving dish. Garnish with chopped fresh cilantro and toasted sesame seeds if desired.

9.Serve immediately, ideally with steamed brown rice or quinoa for a balanced meal.