A colorful medley of crisp-tender vegetables stir-fried in a savory-sweet sauce for a fast, flexible, and nutritious weeknight meal.

1 tablespoon olive oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small zucchini, sliced

1 cup sugar snap peas

1 cup sliced carrots

1 cup sliced mushrooms

2 cups broccoli florets

1 (15-oz) can baby corn, drained

1 (8-oz) can water chestnuts, drained

Green onions, sliced (for garnish)

Sesame seeds (for garnish)

Sauce:

¼ cup soy sauce

3 garlic cloves, minced

3 tablespoons brown sugar

1 teaspoon sesame oil

½ cup chicken broth

1 tablespoon cornstarch

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Heat olive oil in a wok or large skillet over medium-high heat.
Add bell peppers, zucchini, snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts; stir-fry 2–3 minutes until vegetables begin to soften but remain crisp-tender.
In a bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch until smooth.
Pour sauce over vegetables and stir constantly 1–2 minutes until sauce thickens and veggies reach desired tenderness.
Remove from heat, garnish with green onions and sesame seeds, and serve immediately over rice or noodles.

Swap broccoli for cauliflower or snap peas for green beans if desired.

Add ½ cup cashews or sliced almonds for extra crunch.

Stir in a handful of baby spinach or bok choy at the end for more greens.

Drizzle sriracha or sprinkle red pepper flakes into the sauce for heat.

Make it vegetarian/gluten-free by using tamari and vegetable broth instead of chicken broth.

Leftovers keep up to 5 days in the fridge; reheat gently in a skillet with a splash of water or broth.