Follow these detailed steps to ensure a perfectly executed stir-fry every time. The key is preparation and speed, so have everything ready before you turn on the heat.

Step 1: Cook the Brown Rice

Begin by cooking the brown rice according to the package directions. Brown rice takes longer to cook than white rice (typically 35-45 minutes), so it’s essential to get this started first. A great time-saving tip is to cook a large batch of brown rice earlier in the week for quick meal prep. For this recipe, you’ll need about 1.5 to 2 cups of uncooked brown rice to yield 4 cups cooked. Once cooked, fluff it with a fork and set it aside, keeping it covered to stay warm.

Step 2: Prepare the Vegetables and Aromatics (Mise en Place)

This is the most crucial step for a successful stir-fry. The cooking process is very fast, so you won’t have time to chop as you go.

1. Wash and Dry: Thoroughly wash and dry all your vegetables. Excess water can steam the vegetables instead of searing them, leading to a soggy result.
2. Chop the Vegetables: Cut the broccoli into small, even florets. Thinly slice the red bell pepper and yellow onion. Julienning the carrot (cutting it into thin matchsticks) is ideal for quick cooking, but thin rounds also work well. Trim the ends of the snap peas.
3. Prepare Aromatics: Mince the garlic cloves and grate or finely mince the fresh ginger. Keep them in a small bowl together, as they will be added to the pan at the same time.

Step 3: Whisk Together the Stir-Fry Sauce

In a small bowl or liquid measuring cup, combine all the sauce ingredients: the low-sodium soy sauce (or tamari), rice vinegar, toasted sesame oil, and maple syrup (or honey). Whisk them together until the sweetener is fully dissolved. In a separate, very small bowl, create a slurry by whisking the cornstarch with 2 tablespoons of cold water until it is completely smooth and free of lumps. Set the whisked sauce and the cornstarch slurry next to your stove.

Step 4: The Stir-Frying Process

1. Heat the Pan: Place a large skillet or wok over medium-high heat. Let the pan get very hot. You can test if it’s ready by flicking a drop of water onto the surface; if it sizzles and evaporates instantly, you’re good to go.
2. Sauté Hard Vegetables: Add the tablespoon of olive or avocado oil to the hot pan. Swirl to coat. Immediately add the “hardest” vegetables that take the longest to cook: the sliced onion, broccoli florets, and carrots. Stir-fry, tossing frequently, for 4-5 minutes until they are bright in color and just starting to become tender-crisp.
3. Add Softer Vegetables: Add the sliced red bell pepper and snap peas to the pan. Continue to stir-fry for another 2-3 minutes. You want the vegetables to be cooked but still retain a definite crunch.
4. Add Aromatics: Clear a small space in the center of the pan by pushing the vegetables to the sides. Add the minced garlic and ginger to this space. Let them cook for about 30 seconds until they are fragrant. Be very careful not to let them burn, as burnt garlic will make the entire dish bitter. Once fragrant, toss them with the rest of the vegetables.
5. Sauce and Thicken: Give your prepared sauce a quick re-whisk and pour it over the vegetables in the pan. Let it bubble for about 30 seconds. Now, give your cornstarch slurry a final stir (it settles quickly) and pour it into the pan while stirring constantly. The sauce will thicken almost immediately, becoming glossy and coating all the vegetables beautifully.
6. Serve Immediately: Remove the pan from the heat. The cooking is done.