Savory Cukiok Stir-Fry with Seasonal Vegetables

1.Prepare the cukiok by cutting it into bite-sized pieces if using tofu or chicken.

2.In a small bowl, mix together soy sauce, sesame oil, rice vinegar, honey, cornstarch, and water to create a sauce. Set aside.

3.Heat a large skillet or wok over medium-high heat and add a splash of oil.

4.Add the minced garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.

5.Add the cukiok to the skillet and cook for about 5-7 minutes until browned and cooked through, stirring occasionally.

6.Add the sliced bell peppers, broccoli florets, snap peas, and julienned carrots to the skillet. Stir-fry for another 5-7 minutes until the vegetables are tender-crisp.

7.Pour the sauce over the stir-fry and mix well to coat all the ingredients. Cook for an additional 2-3 minutes until the sauce thickens slightly.

8.Remove from heat and stir in the chopped green onions.

9.Serve hot, garnished with sesame seeds.