SERVES 4 | READY IN 20 MINUTES

HHeat the oil in a wok or large cast-iron skillet over high heat. Add the broccoli, bell pepper, zucchini, green beans, mushrooms, and green onion. Cook, stirring frequently, until the vegetables are crisp-tender, about 6 minutes.

Meanwhile, mix the soy sauce, garlic, ginger, vinegar, and red pepper flakes, if using, in a small bowl. Add to the vegetables. Reduce the heat to low and cook, stirring constantly, about 2 minutes, adding about 1 tablespoon of water, or more as needed, to help loosen any vegetables that stick to the skillet. Makes about 7 cups.

Ingredients

• 1 tbsp canola oil or sunflower oil 2 cups small broccoli or broccolini florets, halved

• 2 cups red and yellow bell pepper strips

• 2 cups cubed zucchini

• 1 cup French green beans, trimmed and halved

• 1 cup whole or halved mushrooms

• ½ cup sliced green onion

• 1 ½ tbsp soy sauce

• 2 tsp minced garlic

• 1 tsp minced fresh ginger or ginger paste

• 1 tsp apple cider vinegar Pinch red pepper flakes, optional