Seasonal Veggie Stir-Fry

Ingredients:

• 30ml sesame oil
• 150g broccoli florets
• 150g sugar snap peas
• 150g baby corn, halved
• 150g carrot, julienned
• 150g red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 30ml soy sauce
• 15ml rice vinegar
• 15ml honey
• 15g sesame seeds (optional)
• Spring onions, sliced (for garnish)

Instructions:

1. Heat sesame oil in a wok or large frying pan over medium-high heat.
2. Add broccoli, sugar snap peas, baby corn, carrot, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. Add minced garlic and grated ginger, stir-fry for another minute until fragrant.
4. In a small bowl, whisk together soy sauce, rice vinegar, and honey to make the sauce.
5. Pour the sauce over the vegetables and toss to coat evenly.
6. Sprinkle with sesame seeds (if using) and garnish with sliced spring onions.
7. Serve hot over steamed rice or noodles.