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A 20-Minute Weeknight Vegetable Stir-Fry

Five vegetables, one pan, and a sauce you'll memorize after making it once.

Slice carrots, zucchini, peas, mushrooms, and beetroot greens into even pieces so everything finishes at the same time. Get the pan properly hot before a drop of oil goes in — crowding a lukewarm pan steams vegetables instead of searing them.

Stir-fry hardest first: carrots for three minutes, then zucchini and mushrooms for two, then peas and greens for the final minute. Push everything aside, pour in a mix of soy sauce, honey, grated ginger, and a squeeze of lime, and toss until it glazes.

Serve over rice or noodles with crushed roasted peanuts on top. Any leftovers reheat brilliantly in a hot pan the next day — the microwave turns them soggy, so skip it.