Teriyaki Glazed Vegetables

Instructions

1. Prepare the vegetables
   Wash all vegetables thoroughly. Slice bell peppers into thin strips, julienne the carrot, cut broccoli into florets, trim snow peas, slice zucchini into half-moons, and slice mushrooms. Mince garlic and grate ginger.
2. Heat the wok
   Place a large wok or skillet over high heat. Add the vegetable oil and allow it to heat until shimmering but not smoking.
3. Stir-fry the aromatics
   Add minced garlic and grated ginger to the hot oil. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
4. Cook the harder vegetables
   Add carrots and broccoli to the wok first, as they take longer to cook. Stir-fry for 2 minutes, tossing frequently to ensure even cooking.
5. Add remaining vegetables
   Add bell peppers, snow peas, zucchini, and mushrooms to the wok. Continue stir-frying for another 3-4 minutes until vegetables are crisp-tender, maintaining some crunch.
6. Create the glaze
   Pour teriyaki sauce and honey over the vegetables. Toss to coat evenly and continue cooking for 1-2 minutes until the sauce thickens slightly and glazes the vegetables.
7. Finish and serve
   Remove from heat and sprinkle with sesame seeds. Transfer to a serving dish and garnish with sliced green onions. Serve immediately while hot, either as a side dish or over steamed rice for a complete meal.