Vibrant Cabbage, Zucchini, and Bell Pepper Stir-Fry

1.Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey/maple syrup, toasted sesame oil, cornstarch, and water/broth until the cornstarch is fully dissolved. Set aside.

2.Prepare the vegetables: Ensure all cabbages, bell peppers, zucchini, and onion are uniformly sliced for even cooking. Mince the garlic and grate the ginger.

3.Heat the wok or large skillet over medium-high heat until very hot. Add the neutral oil.

4.Add the sliced onion and cook for 2 minutes until slightly softened. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.

5.Add the sliced bell peppers and zucchini. Cook for 3-4 minutes until they begin to soften but still retain some crispness.

6.Add both the thinly sliced purple cabbage and green cabbage to the wok. Stir-fry vigorously for 4-6 minutes. The cabbage will wilt slightly, but should remain bright and slightly crunchy.

7.Give the prepared sauce a quick whisk (as the cornstarch may have settled) and pour it over the vegetables.

8.Toss everything quickly and continuously for 1-2 minutes until the sauce thickens slightly and evenly coats all the vegetables. Do not overcook; the vegetables should remain vibrant.

9.Remove the stir-fry from the heat immediately. Taste and adjust seasoning if necessary (add a pinch of salt or a dash more soy sauce if needed).

10.Serve immediately over rice or noodles, garnished generously with toasted sesame seeds.