This quick, East Asian-inspired stir-fry keeps colorful vegetables crisp by cooking them briefly over high heat with garlic, ginger, and soy sauce. Serve it with rice or noodles as an easy main dish or side.
Heat the cooking oil in a wide skillet over high heat.
Add the carrots and broccoli. Stir-fry for a few minutes, stirring constantly.
Add the bell pepper and green beans. Stir-fry over high heat with the garlic and ginger. Keep the vegetables crisp; do not overcook them.
Add the soy sauce and sesame oil and toss quickly. Sprinkle with sesame seeds and serve hot.
Cut the vegetables to a similar thickness so they cook evenly over high heat. Preheat the pan well and add the vegetables in small batches, stirring constantly; otherwise, they may steam and release liquid. Taste before adding extra salt because soy sauce is already salty.
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