# Components:
→ Vegetables
01 - 1 cup broccoli florets
02 - 1 cup zucchini, sliced
03 - 1 cup mushrooms, sliced
04 - 1 red bell pepper, sliced
05 - 1 cup carrots, julienned
06 - 1 small onion, sliced
→ Sauce
07 - 2 tablespoons soy sauce (gluten-free if required)
08 - 1 tablespoon mirin or rice vinegar
09 - 1 tablespoon sesame oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated
12 - 1 teaspoon sugar or maple syrup
→ For Sautéing
13 - 2 tablespoons vegetable oil
14 - 1 tablespoon unsalted butter (omit for vegan preparation)
→ To Serve
15 - 4 cups cooked jasmine or sushi rice
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons sliced scallions
# Directions:
01 - Whisk together soy sauce, mirin or rice vinegar, sesame oil, minced garlic, grated ginger, and sugar or maple syrup in a small mixing bowl. Set aside.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add onions and carrots, stir-frying for 2 minutes until slightly softened.
03 - Incorporate broccoli, zucchini, mushrooms, and bell pepper. Continue stir-frying for 5 to 6 minutes until vegetables are tender yet crisp.
04 - Move vegetables to the edge of the pan, add unsalted butter to the center if using, and allow it to melt.
05 - Pour the prepared sauce over the vegetables, tossing to evenly coat. Stir-fry for an additional 2 to 3 minutes until heated through.
06 - Ladle sautéed vegetables over bowls of steamed rice, finishing with toasted sesame seeds and sliced scallions as garnish.
