Evergreen Golden Veg Medley (Printable)

A medley of seasonal vegetables tossed in a golden sauce for a tasty, wholesome dish.

# What You’ll Need:

→ Vegetables

01 - 1 cup broccoli florets
02 - 1 cup cauliflower florets
03 - 1 medium carrot, sliced
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 zucchini, sliced
07 - 1 cup snap peas
08 - 2 green onions, chopped

→ Sauce

09 - 2 tablespoons olive oil
10 - 1 tablespoon finely grated ginger
11 - 2 garlic cloves, minced
12 - 2 tablespoons soy sauce (use tamari for gluten-free)
13 - 1 tablespoon maple syrup or honey
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon turmeric powder
16 - 1 teaspoon cornstarch mixed with 2 tablespoons water
17 - Salt and black pepper, to taste

→ Garnish (optional)

18 - 1 tablespoon sesame seeds
19 - Fresh cilantro or parsley, chopped
20 - Lime wedges

# How-To Steps:

01 - Wash and cut all vegetables as specified.
02 - Warm olive oil in a large wok or skillet over medium-high heat.
03 - Add grated ginger and minced garlic; cook for 1 minute until fragrant.
04 - Add broccoli, cauliflower, carrot, and snap peas; stir-fry for 3 minutes.
05 - Incorporate bell peppers and zucchini; continue stir-frying for 3 to 4 minutes until tender-crisp.
06 - Whisk together soy sauce, maple syrup or honey, rice vinegar, turmeric, and cornstarch mixture in a small bowl.
07 - Pour sauce over vegetables and toss to coat; cook 2 to 3 minutes until sauce thickens and vegetables appear glossy.
08 - Adjust flavor with salt and black pepper to taste.
09 - Remove from heat and optionally garnish with sesame seeds, chopped fresh herbs, and lime wedges.
10 - Serve warm alone or accompanied by steamed rice or noodles.

# Expert Advice:

01 -
  • It turns a pile of random vegetables into something that tastes intentional and restaurant-worthy.
  • The turmeric gives everything a gorgeous golden glow without tasting medicinal or heavy.
  • You can have dinner on the table in less time than it takes to order takeout.
  • Leftovers taste even better the next day when the sauce has soaked into everything.
02 -
  • Don't overcrowd the pan or the vegetables will steam instead of stir-fry, if you're doubling the recipe, work in batches.
  • Mix the cornstarch slurry right before adding it or the starch will settle at the bottom and clump when it hits the heat.
  • Turmeric stains everything it touches, so wash your hands and utensils right away.
  • The vegetables should still have a bite, mushy stir-fry is sad stir-fry.
03 -
  • Let the vegetables sit undisturbed in the pan for 30 seconds at a time to get those beautiful caramelized edges.
  • Use the darkest soy sauce you have for deeper color and richer flavor.
  • A squeeze of fresh lime right before eating makes everything taste twice as bright.

Return