# Components:
→ Protein
01 - 1 pound protein of choice (chicken breast, tofu, shrimp, or thinly sliced beef)
→ Vegetables
02 - 1 cup broccoli florets
03 - 1 red bell pepper, diced
04 - 1 medium carrot, sliced
05 - ½ cup peas
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
→ Cooking Oil
08 - 1 tablespoon oil (for cooking)
→ Garnish
09 - 1 teaspoon sesame seeds
10 - Fresh cilantro, chopped
→ Stir-Fry Sauce
11 - 3 tablespoons soy sauce
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon cornstarch mixed with 2 tablespoons water
15 - ½ teaspoon sesame oil (optional)
16 - ½ teaspoon red pepper flakes or sriracha (optional, for spice)
# Directions:
01 - Chop all vegetables and protein into uniform, bite-sized pieces. In a small bowl, whisk together all stir-fry sauce ingredients until well combined. Set aside.
02 - Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the prepared protein and cook for 4-5 minutes, or until thoroughly cooked through. Remove the protein from the skillet and set aside.
03 - If necessary, add a small amount of additional oil to the skillet. Add the broccoli florets, diced red bell pepper, sliced carrots, and peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Add the minced garlic and grated ginger, and sauté for an additional 30 seconds until fragrant.
04 - Return the cooked protein to the skillet with the sautéed vegetables. Pour the prepared stir-fry sauce over the ingredients. Stir continuously to ensure everything is evenly coated. Allow to simmer for 1-2 minutes, or until the sauce has thickened and clings to the ingredients.
05 - Remove the skillet from the heat. Garnish generously with sesame seeds and freshly chopped cilantro. Serve immediately over steamed rice or noodles, or as a standalone dish.
