Follow these instructions carefully for a stir-fry that’s perfectly cooked, with crisp-tender vegetables and a beautifully balanced sauce.

1. Prepare the Protein (If Using):
   • Tofu: If using tofu, ensure it’s pressed well to remove excess water, then cut into 1-inch cubes. You can lightly toss it with a teaspoon of soy sauce and a teaspoon of cornstarch for extra crispiness when seared.
   • Chicken/Shrimp: If using chicken, slice it thinly against the grain. If using shrimp, ensure they are peeled and deveined. You can lightly season with salt and pepper.
2. Whisk Together the Sauce: In a small bowl, combine all the “Lemon Garlic Sauce” ingredients: low-sodium soy sauce, fresh lemon juice, water/broth, honey/maple syrup, rice vinegar, minced garlic (for the sauce), cornstarch, red pepper flakes (if using), and black pepper. Whisk thoroughly until the cornstarch is fully dissolved and the sauce is smooth. Set aside. This step is crucial to ensure the cornstarch doesn’t clump when it hits the hot pan.
3. Prepare Your “Mise en Place”: This French term simply means “everything in its place.” Chop all your vegetables as directed in the ingredients list. Mince the garlic and ginger for the stir-fry. Separate the white and green parts of the green onions. Having everything prepped and ready to go is key to a successful stir-fry, as the cooking process is very quick.
4. Sear Protein (If Using): Heat 1 teaspoon of avocado oil (or your chosen high-heat oil) in a large wok or a heavy-bottomed skillet over medium-high heat.
   • Tofu: Add the cubed tofu in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-5 minutes per side, until golden brown and slightly crispy. Remove from the wok and set aside.
   • Chicken: Add the sliced chicken in a single layer. Cook for 2-3 minutes per side, or until cooked through and lightly browned. Remove from the wok and set aside.
   • Shrimp: Add the shrimp and cook for 1-2 minutes per side, or until pink and opaque. Be careful not to overcook. Remove from the wok and set aside.
5. Stir-Fry the Aromatics: Add the remaining 1 tablespoon of sesame oil and 1 tablespoon of avocado oil (or your other high-heat oil) to the empty wok. Heat over medium-high heat until the oil is shimmering. Add the sliced red onion and the white parts of the green onions. Stir-fry for 2-3 minutes until the onion begins to soften and become translucent.
6. Add Hardy Vegetables: Add the minced garlic (for the stir-fry) and grated ginger to the wok. Stir-fry for about 30 seconds until fragrant – be careful not to burn the garlic. Immediately add the broccoli florets and carrots. Stir-fry for 3-4 minutes. These vegetables take a bit longer to cook, so they go in first. Keep the vegetables moving in the pan for even cooking.
7. Add Softer Vegetables: Add the sliced bell peppers and mushrooms to the wok. Continue to stir-fry for another 3-4 minutes, until the peppers are tender-crisp and the mushrooms have released some of their liquid and started to brown. The goal is vibrant, slightly softened vegetables, not mushy ones.
8. Incorporate Snap Peas/Snow Peas: Add the snap peas or snow peas. Stir-fry for 1-2 minutes more. They cook very quickly and you want them to retain their bright green color and crispness.
9. Return Protein (If Using) and Add Sauce: If you cooked protein, add it back to the wok with the vegetables. Give the lemon garlic sauce a quick whisk again (as the cornstarch may have settled) and pour it all over the vegetables and protein.
10. Thicken the Sauce and Combine: Stir constantly for 1-2 minutes, ensuring everything is well-coated. The sauce will begin to bubble and thicken beautifully thanks to the cornstarch. Continue to toss until the sauce has reached your desired consistency – glossy and coating every piece.
11. Final Touches & Serve: Remove the wok from the heat. Stir in the green parts of the chopped green onions. Taste and adjust seasoning if necessary – you might want an extra squeeze of lemon juice or a pinch more pepper. Serve immediately over your choice of base. Garnish with toasted sesame seeds, fresh cilantro or parsley, and extra lemon wedges on the side.