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Step-by-Step Directions
Step 1: Prepare Your Vegetables
Begin by washing and slicing all the vegetables. Having everything prepped and ready to go will make the cooking process much smoother.
Step 2: Heat the Oil
Heat the olive oil or avocado oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the sliced onions, minced garlic, and grated ginger. Stir-fry for about 2 minutes, until the onions become translucent and the garlic and ginger are fragrant.
Step 3: Add the Vegetables
Add the red and yellow bell peppers, broccoli florets, snap peas, and julienned carrot to the wok. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Step 4: Add Zucchini and Spinach
Next, add the sliced zucchini and baby spinach. Stir-fry for an additional 3-4 minutes, until the zucchini is tender and the spinach has wilted.
Step 5: Season the Stir-Fry
In a small bowl, mix together the low-sodium soy sauce or tamari, rice vinegar, and sesame oil. Pour this sauce over the vegetables and stir well to combine. Sprinkle with sesame seeds and add salt and pepper to taste. If you like a bit of heat, add the red pepper flakes at this stage.
Step 6: Serve
Serve the stir-fry hot, either on its own or over a bed of brown rice or quinoa for added fiber and protein.
Tips and Variations
- Protein Boost: Add tofu, chicken, or shrimp for additional protein. Marinate the protein with a bit of soy sauce and cook it first, then set aside and add back in during the final steps.
- Flavor Variation: Add a splash of lime juice or a teaspoon of honey for a different flavor profile.
- Vegetable Swap: Use any of your favorite vegetables or whatever you have on hand, such as mushrooms, bok choy, or cauliflower.
