# What You'll Need:
→ 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
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 (optional, omit for vegan)
→ To Serve
15 - 4 cups cooked jasmine or sushi rice
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons sliced scallions
# Step-by-Step:
01 - Combine soy sauce, mirin or rice vinegar, sesame oil, minced garlic, grated ginger, and sugar or maple syrup in a small bowl. Whisk thoroughly and reserve.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced onion and julienned carrots, stir-frying for 2 minutes until just softened.
03 - Add broccoli florets, zucchini, mushrooms, and red bell pepper to the pan. Stir-fry for 5 to 6 minutes, maintaining crisp-tender texture.
04 - Move vegetables to the edges of the skillet, add butter (if using) to the center and allow it to melt gently.
05 - Pour prepared sauce over the vegetables. Toss thoroughly to ensure an even coating. Continue stir-frying for 2 to 3 minutes until heated through.
06 - Distribute hot vegetable mixture over bowls of steamed rice. Top each portion with toasted sesame seeds and sliced scallions.
