Vegetable Stir Fry

🔥 Prep

• Rinse 1 cup broccoli florets under cold water and pat dry; cut into bite-sized pieces.
• Peel and slice 1 cup carrot into thin matchsticks (julienne).
• Remove seeds and slice 1 cup bell pepper into strips.
• Peel and mince 2 pcs garlic cloves.
• Measure out 2 tbsp soy sauce and 1 tbsp oil into small bowls for easy access.

🔥 Cook

• 1. Heat 1 tbsp oil in a wok or large skillet over medium-high heat until shimmering.
• 2. Add the minced garlic and stir‑fry for 15 seconds until fragrant, being careful not to burn.
• 3. Add the broccoli florets and stir‑fry for 2 minutes to start softening.
• 4. Toss in the carrot matchsticks and bell pepper strips; continue stir‑frying for 3‑4 minutes until vegetables are bright‑colored but still crisp.
• 5. Pour in the 2 tbsp soy sauce, stirring to coat evenly; cook for 30 seconds to allow the sauce to glaze the vegetables.
• 6. Taste and adjust seasoning if needed; remove from heat.

🔥 Serve

• Transfer the vegetable stir fry to a serving platter while hot.
• Garnish with a sprinkle of sesame seeds or sliced green onions if desired.
• Serve immediately with steamed jasmine rice or noodles as a side.