Recipe for 4-6
1 teaspoon fresh ginger, thinly chopped
1/3 teaspoon freshly ground black pepper
1/3 teaspoon salt
2 tablespoons vegetable oil, separated
1 large onion, thickly diced
1 cup diagonally thinly sliced carrots
2 cups broccoli florets, chopped in bite size
2 cups sugar snap peas
1 large red bell pepper, cut into strips
2 teaspoons sesame seeds, toasted
1/3 cup teriyaki sauce
How to toast sesame seed: Heat a small skillet on medium heat. Add sesame seed; cook and stir about 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.
Heat 1 tablespoon of the oil in wok or large deep skillet on high heat. Add ginger, onion and carrots; stir fry 2 minutes. Add remaining 1 tablespoon oil and remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp. Season with salt and pepper.
Stir in teriyaki sauce. Stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with sesame seed before serving.
Serve over steamed rice. Enjoy!