# What You’ll Need:
→ Vegetables
01 - 1 red bell pepper, sliced
02 - 1 yellow bell pepper, sliced
03 - 1 medium zucchini, sliced
04 - 1 cup broccoli florets
05 - 1 cup snap peas, trimmed
06 - 1 red onion, thinly sliced
07 - 2 cloves garlic, minced
→ Sauce
08 - 2 tablespoons olive oil
09 - 2 tablespoons low-sodium soy sauce or tamari (for gluten-free)
10 - 2 tablespoons lime juice (about 1 lime)
11 - 1 tablespoon ancho chile powder
12 - 1 teaspoon smoked paprika
13 - 1 tablespoon maple syrup or agave nectar
14 - 1/2 teaspoon ground cumin
15 - Salt and black pepper, to taste
→ Garnish
16 - 2 tablespoons chopped fresh cilantro
17 - 1 tablespoon toasted sesame seeds (optional)
18 - Lime wedges, for serving
# How to Make It:
01 - In a small bowl, whisk together olive oil, soy sauce or tamari, lime juice, ancho chile powder, smoked paprika, maple syrup, ground cumin, salt, and black pepper. Set aside.
02 - Heat a large wok or skillet over medium-high heat and add a splash of olive oil.
03 - Add minced garlic and sliced red onion; sauté for 1 to 2 minutes until fragrant.
04 - Add bell peppers, zucchini, broccoli florets, and snap peas; stir-fry for 5 to 6 minutes until vegetables are tender-crisp.
05 - Pour the prepared sauce over vegetables, toss to coat evenly, and stir-fry for 2 to 3 minutes until sauce slightly thickens.
06 - Remove from heat; garnish with chopped cilantro and toasted sesame seeds if using. Serve with lime wedges.
