Speedy Summer Veggie Stir-Fry

Ingredients:

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 inch fresh ginger, grated

• 4 cups mixed summer vegetables, chopped (e.g., bell peppers, snap peas, carrots, zucchini)

• ½ cup vegetable broth

• 2 tbsp soy sauce (or tamari for GF)

• 1 tbsp rice vinegar

• 1 tsp cornstarch

• Cooked rice or noodles, for serving

• Sesame seeds and chopped green onions, for garnish

Instructions:

1. Heat sesame oil in a large wok or skillet over medium-high heat. Add garlic and ginger, stir-fry for 30 seconds.

2. Add your chopped vegetables and stir-fry for 5-7 minutes until crisp-tender. This is where your Cutco comes in! For perfectly uniform and quick chopping, your Petite Chef Knife is unbeatable. Its size and razor-sharp Double-D® edge make quick work of everything from bell peppers to carrots, ensuring even cooking.

3. In a small bowl, whisk together vegetable broth, soy sauce, rice vinegar, and cornstarch. Pour this delicious sauce over the vegetables and stir continuously until it thickens, about 1-2 minutes.

4. Serve immediately over a bed of fluffy rice or your favorite noodles, and garnish with a sprinkle of sesame seeds and freshly chopped green onions. For precise mincing of your garlic and grating of ginger, and for effortlessly slicing those green onions, your Trimmer is your go-to. Its sharp, compact design gives you incredible control. And for ultimate versatility in prepping all your veggies, don't forget the Vegetable Knife – it's designed for everything from slicing to dicing with ease!

Enjoy this speedy, savory stir-fry! We hope it brings a burst of fresh flavor to your table.

Happy Cooking!