Vegetable Stir Fry

Vegetables:

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, thinly sliced

Sauce:

• 3 tbsp soy sauce (use low-sodium if preferred)
• 2 tbsp oyster sauce (optional, for extra umami flavor)
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tsp cornstarch
• 1/4 cup water

Other:

• 2 tbsp vegetable oil (or any neutral oil)
• Salt and pepper to taste
• Sesame seeds and chopped green onions for garnish (optional)
• Cooked rice or noodles, for serving

1. Prepare the Sauce:
   
   • In a small bowl, whisk together soy sauce, oyster sauce (if using), hoisin sauce, rice vinegar, sesame oil, minced garlic, minced ginger, cornstarch, and water. Set aside.

1. Cook the Vegetables:
   
   • Heat a large pan or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
   • Add the onions and stir-fry for 2-3 minutes until they start to soften.
   • Add the broccoli, cauliflower, and mushrooms. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp. If needed, add a splash of water to help steam the vegetables.
   • Add the red and yellow bell peppers and stir-fry for another 2 minutes.

1. Add the Sauce:
   
   • Give the prepared sauce a quick stir, then pour it over the vegetables in the pan.
   • Stir well to coat all the vegetables with the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken and evenly coat the vegetables.
   • Season with salt and pepper to taste.

1. Serve:
   
   • Remove the stir fry from the heat. Garnish with sesame seeds and chopped green onions if desired.
   • Serve hot over cooked rice or noodles.