Vibrant Vegetable Stir-Fry with Soy Sauce

1.Heat the vegetable oil in a large skillet or wok over medium-high heat.

2.Add the sliced onion and sauté for about 2 minutes until it becomes translucent.

3.Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.

4.Add the broccoli florets, bell peppers, snap peas, carrots, and mushrooms to the skillet. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.

5.In a small bowl, mix the soy sauce, sesame oil, and cornstarch (if using). If using cornstarch, dissolve it in the 2 tablespoons of water first to create a slurry.

6.Pour the soy sauce mixture over the vegetables in the skillet and stir well to coat all the vegetables evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

7.Season with salt and pepper to taste, adjusting as needed.

8.Serve the stir-fry hot over cooked rice or noodles.