Stir-Fried Rainbow Veggies with Savory Soy Sauce

1.Begin by preparing all the vegetables. Julienne the carrots, slice the capsicum into thin strips, and cut the cauliflower into small florets.

2.In a large skillet or wok, heat the sesame oil over medium-high heat until shimmering.

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

4.Add the julienned carrots to the skillet and stir-fry for about 2 minutes until they start to soften.

5.Next, add the sliced capsicum and cauliflower florets to the skillet. Continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

6.Pour in the soy sauce, rice vinegar, and honey. Stir well to coat all the vegetables evenly with the sauce.

7.Season with salt and pepper to taste, and cook for an additional minute to allow the flavors to meld together.

8.Remove from heat and sprinkle with sesame seeds and chopped green onions for garnish.

9.Serve hot as a colorful side dish or over steamed rice for a complete meal.