Vibrant Vegetable Medley Stir-Fry

1Start by preparing all the vegetables: slice the capsicums (2 medium), julienne the carrots (2 medium), slice the onion (1 large), and dice the potatoes (2 medium).

2In a large bowl, combine the diced potatoes (2 medium) with 1 tablespoon of cornstarch (1 tablespoon), salt, and pepper. Toss to coat evenly.

3Heat a large skillet or wok over medium-high heat and add 1 tablespoon of sesame oil (1 tablespoon).

4Once the oil is hot, add the coated potatoes (2 medium) and stir-fry for about 5-7 minutes until they start to become golden and tender.

5Add the minced garlic (2 cloves) and grated ginger (1 teaspoon) to the skillet, stirring quickly to avoid burning, and cook for an additional 1 minute.

6Next, add the sliced onion (1 large), capsicum, and carrot to the skillet. Stir-fry for another 5-7 minutes until the vegetables are tender but still crisp.

7Pour in the vegetable broth (½ cup) and soy sauce (1 tablespoon), stirring to combine all the ingredients. Cook for an additional 2-3 minutes until the sauce thickens slightly and coats the vegetables.

8Taste and adjust seasoning with salt and pepper as needed.

9Remove from heat and serve hot as a side dish or over rice for a complete meal.