Garden Vegetable Medley Stir-Fry

1.Prepare all vegetables by washing and cutting them as specified: slice the zucchini, dice the eggplant, julienne the carrot, slice the cucumber, shred the cabbage, slice the bell pepper, dice the potato, and cut the cauliflower and broccoli into florets.

2.In a large skillet or wok, heat the olive oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

3.Add the diced potato to the skillet and stir-fry for about 5 minutes until they start to soften.

4.Next, add the eggplant, zucchini, carrot, bell pepper, cauliflower, and broccoli to the skillet. Stir-fry for another 5-7 minutes until the vegetables are tender but still crisp.

5.Add the shredded cabbage and sliced cucumber to the skillet, stirring well to combine. Cook for an additional 2-3 minutes until the cabbage wilts slightly.

6.Pour the soy sauce and sesame oil over the vegetables, stirring to coat evenly. Season with salt and pepper to taste.

7.Sprinkle sesame seeds on top before serving. Serve hot as a side dish or over rice for a complete meal.