Vegetable Stir-Fry with Safety Tips

Ingredients

• 2 cups broccoli florets
• 1 cup bell pepper (red and yellow), sliced
• 1 cup carrot, sliced
• 1 cup snap peas
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 0.5 cup green onions, chopped
• 4 cups cooked rice or noodles

Instructions

1. 1

   Wash your hands thoroughly with soap and water for at least 20 seconds before preparing food.

   Always wash your hands to prevent the spread of bacteria.
2. 2

   Gather all your ingredients and utensils. Make sure that your cutting board and knife are clean before use.

   Using clean utensils is crucial to avoiding cross-contamination.
3. 3

   Cut the vegetables into bite-sized pieces, ensuring your knife and cutting board are clean.

   This step practices knife skills while emphasizing the importance of clean surfaces.
4. 4

   Heat the sesame oil in a large skillet or wok over medium-high heat.

   🌡️ 375°F🔧 skillet
5. 5

   Add minced garlic and ginger, sauté for 30 seconds until fragrant.

   🔧 skillet
6. 6

   Add the broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp.

   🔧 skillet
7. 7

   Pour the soy sauce over the vegetables and stir to combine, cooking for an additional 2 minutes.

   🔧 skillet
8. 8

   Remove the skillet from heat and sprinkle with chopped green onions before serving over cooked rice or noodles.

   🔧 skillet
9. 9

   Enjoy your stir-fry! Remember to store any leftovers in a clean, airtight container in the refrigerator within two hours of cooking.

   Proper storage helps prevent foodborne illnesses.