Quick Garlic Ginger Vegetable Stir-Fry

1.Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, and water/broth until the cornstarch is fully dissolved. Set aside.

2.Prepare the aromatics: In a separate small bowl, combine the minced garlic and grated ginger.

3.Heat the wok or large skillet over high heat until very hot. Add 2 tablespoons of the oil, swirling to coat the bottom.

4.Add the broccoli, cauliflower, and onion to the hot wok. Stir-fry for 3-4 minutes until they begin to turn bright green and slightly tender-crisp. Season lightly with salt and pepper.

5.Add the sliced zucchini and mushrooms. Continue to stir-fry for another 3 minutes until the mushrooms have released their moisture and the zucchini is tender-crisp.

6.Push the vegetables to one side of the wok. Add the remaining 1 tablespoon of oil to the empty space, then immediately add the garlic and ginger mixture and the red pepper flakes (if using). Sauté rapidly for 30 seconds until fragrant, being careful not to burn the garlic.

7.Toss the aromatics with the vegetables. Give the prepared sauce mixture a quick re-whisk and pour it over the vegetables.

8.Stir constantly as the sauce bubbles and thickens, which should take about 1-2 minutes. The sauce should coat all the vegetables evenly.

9.Remove the wok from the heat. Add the fresh spinach and toss gently until it wilts into the hot mixture, about 30 seconds.

10.Serve immediately, optionally over steamed rice or noodles.