# Components:
→ Vegetables
01 - 1 red bell pepper, sliced
02 - 1 yellow bell pepper, sliced
03 - 1 medium carrot, julienned
04 - 1 small broccoli crown, cut into florets
05 - 1 cup sugar snap peas, trimmed
06 - 1 small zucchini, sliced
07 - 2 green onions, sliced
08 - 2 cloves garlic, minced
09 - 1-inch piece fresh ginger, grated
→ Sauce
10 - 3 tablespoons low-sodium soy sauce or tamari
11 - 1 tablespoon sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon maple syrup or honey
14 - 1 teaspoon cornstarch mixed with 2 tablespoons water
→ Base
15 - 1 1/2 cups uncooked brown rice or 4 cups cooked brown rice
→ Garnish
16 - 1 tablespoon toasted sesame seeds
17 - Chopped fresh cilantro or parsley (optional)
# Directions:
01 - Cook brown rice according to package instructions. Fluff with a fork and keep warm.
02 - In a bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup or honey, and cornstarch mixture. Set aside.
03 - Preheat a wok or large skillet over medium-high heat. Add 1 tablespoon of canola or peanut oil.
04 - Add minced garlic and grated ginger. Stir-fry for 30 seconds until aromatic.
05 - Add carrots and broccoli, stir-frying for 2 to 3 minutes until they begin to soften.
06 - Incorporate bell peppers, zucchini, and sugar snap peas. Stir-fry for an additional 3 to 4 minutes until vegetables are crisp-tender.
07 - Pour prepared sauce over vegetables. Stir continuously until sauce thickens and coats the vegetables, about 2 minutes.
08 - Stir in sliced green onions and remove the pan from heat.
09 - Distribute warm brown rice into serving bowls and top with the stir-fried vegetables.
10 - Sprinkle with toasted sesame seeds and freshly chopped herbs if desired.
