Gather your chopped vegetables and set them aside. In a small bowl, whisk together soy sauce, mirin, rice vinegar, grated ginger, and honey until well combined. This will be your flavorful glaze.
Heat your large skillet or wok over medium-high heat until it starts to shimmer. Add the vegetable oil and swirl to coat the pan evenly.
Add the hardest vegetables, like carrots and broccoli, to the hot pan. Stir-fry for about 3-4 minutes until they begin to soften and develop a slight caramelization, filling the air with a toasty aroma.
Next, toss in the bell peppers, zucchini, and onions. Continue stir-frying for another 2-3 minutes until all vegetables are tender but still crisp and vibrant, with a glossy sheen from the oil.
Pour the prepared sauce over the vegetables in the pan. Use your spatula to toss everything together, ensuring each piece is coated evenly with the glaze. Let it simmer for 1-2 minutes until the sauce thickens slightly and clings to the veggies, creating a shiny, sticky coating.
Remove the skillet from heat and sprinkle toasted sesame seeds over the top. Give everything one last gentle toss to distribute the seeds and enhance the nutty aroma.
Serve immediately while hot, garnished with extra sesame seeds or sliced scallions if you like. The vegetables will be tender yet crisp, coated in a glossy, savory glaze that’s both rustic and vibrant.
