Ingredients
- 1 tbsp canola oil or sunflower oil
- 2 cups small broccoli or broccolini florets, halved
- 2 cups red and yellow bell pepper strips
- 2 cups cubed zucchini
- 1 cup French green beans, trimmed and halved
- 1 cup whole or halved mushrooms
- ½ cup sliced green onion
- 1 ½ tbsp soy sauce
- 2 tsp minced garlic
- 1 tsp minced fresh ginger or ginger paste
- 1 tsp apple cider vinegar
- Pinch red pepper flakes, optional
Heat the oil in a wok or large cast-iron skillet over high
heat. Add the broccoli, bell pepper, zucchini, green
beans, mushrooms, and green onion. Cook, stirring
frequently, until the vegetables are crisp-tender, about
6 minutes.
Meanwhile, mix the soy sauce, garlic, ginger, vinegar,
and red pepper flakes, if using, in a small bowl. Add to
the vegetables. Reduce the heat to low and cook,
stirring constantly, about 2 minutes, adding about 1
tablespoon of water, or more as needed, to help
loosen any vegetables that stick to the skillet. Makes
about 7 cups