Start by washing and slicing all your vegetables. This includes the red and yellow bell peppers, cremini mushrooms, broccoli florets, sugar snap peas, and carrots. Having everything ready to go will make the cooking process smooth and quick.
In a bowl, whisk together the low-sodium soy sauce, honey or brown sugar, rice vinegar, toasted sesame oil, grated garlic, grated ginger, and cornstarch. This will be your flavorful sauce that brings everything together.
Place your large skillet or wok over medium-high heat and add the extra-virgin olive oil. Once the oil is hot, it’s time to add your vegetables.
Begin by adding the sliced bell peppers, mushrooms, and carrots to the skillet. Stir-fry for about 3-4 minutes until they start to soften. Next, add in the broccoli florets and sugar snap peas, and continue to stir-fry for another 2-3 minutes until all the veggies are tender-crisp.
Pour the prepared sauce over the stir-fried vegetables. Add the water to help create a sauce consistency. Continue to cook for another 2-3 minutes, stirring frequently until the sauce thickens and coats the veggies beautifully.
Transfer your Easy Veggie Stir Fry to a serving dish, and sprinkle with sliced green onions and sesame seeds for garnish. Enjoy it hot, either on its own or over a bed of fluffy rice or noodles.
