Ingredients
Sauce
- ⅓ cup reduced-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 2 teaspoons arrowroot starch or 1 teaspoon corn starch
- 2 large cloves garlic, pressed or minced
- ¼ teaspoon crushed red pepper (optional)
Vegetables and Garnish
- 1 tablespoon sesame seeds, for garnish
- 1 tablespoon avocado oil, coconut oil, or cooking oil of choice
- 1 small red onion, cut into ¼-inch thick wedges (about 1 cup)
- 2 medium carrots, peeled and cut into very thin rounds (about 1 ½ cups)
- Pinch of salt
- 1 medium red bell pepper, cut into ¼ inch strips (about 1 ¼ cups)
- 1 medium yellow bell pepper, cut into ¼ inch strips (about 1 ¼ cups)
- 1 cup small broccoli florets (from about 1 stalk)
- 2 tablespoons water
- Thinly sliced green onion, for garnish
Instructions
- Prepare the Sauce: In a liquid measuring cup, combine the reduced-sodium soy sauce or tamari, toasted sesame oil, honey or maple syrup, arrowroot starch or corn starch, pressed garlic, and crushed red pepper flakes if using. Whisk everything together until fully blended and set aside.
- Toast Sesame Seeds: Heat a large cast iron or stainless steel skillet over medium heat. Add the sesame seeds and stir constantly for about 1 minute until they become fragrant and lightly golden. Transfer them immediately to a plate to prevent burning, then return the skillet to the stove.
- Sauté Onion and Carrots: Warm the cooking oil in the skillet over medium heat until shimmering. Add the red onion wedges, thinly sliced carrots, and a pinch of salt. Increase the heat to medium-high and cook, stirring every 30 seconds, until the onions soften, approximately 4 to 6 minutes. Monitor closely to avoid burning; reduce heat if needed.
- Add Bell Peppers and Broccoli: Stir in the red and yellow bell pepper strips and broccoli florets. Pour in 2 tablespoons of water and immediately cover the pan. Cook, uncovering briefly to stir every minute, then covering again, until the vegetables are fork-tender and starting to brown along the edges, about 7 to 9 minutes.
- Combine with Sauce and Serve: Remove the skillet from heat and uncover. Pour the prepared sauce over the vegetables and stir well to coat everything evenly. Taste and adjust seasoning with a pinch of salt if necessary. Serve hot, sprinkled with the toasted sesame seeds and thinly sliced green onions. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Use reduced-sodium soy sauce or tamari to keep the dish from becoming too salty.
- Adjust the amount of crushed red pepper to control the spiciness or omit it entirely if sensitive to heat.
- Arrowroot starch or corn starch helps thicken the sauce for better coating of the vegetables.
- Keep a close eye while toasting sesame seeds and cooking vegetables to avoid burning.
- This stir fry is best served fresh but can be refrigerated for up to 4 days.
- Feel free to swap in your favorite vegetables or add tofu for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
