Step 1

Whisk together all sauce ingredients in a small bowl or liquid measuring cup. Set aside.

Step 2

Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the broccoli and carrots and stir-fry, stirring often, for 2 minutes. Add the remaining tablespoon of oil, as well as the mushrooms and snap peas to the pan. Cook, stirring, for 2 more minutes. Then add the red and yellow bell peppers and stir-fry for 1 more minute, until vegetables are almost crisp-tender.

Step 3

Whisk the sauce once more to make sure it is well combined. Pour the sauce into the pan with the vegetables and cook until thickened, stirring constantly, 1-2 minutes. Stir in the green onions. Remove pan from heat.

Step 4

Serve vegetable stir-fry over rice or quinoa, garnished with additional green onions and sesame seeds, or as desired.