Instructions:

Prepare the Vegetables:

1. Slice the Vegetables:

   • Slice the orange and red bell peppers into thin strips.

   • Thinly slice the purple onion.

   • Slice the mushrooms.

   • Cut the broccoli into small florets, making sure they're bite-sized.

Stir-Fry the Vegetables:

1. Cook the Broccoli:

   • In a large skillet or wok, heat a little sesame oil over medium-high heat.

   • Add the broccoli florets first, cooking for about 2-3 minutes to lightly steam and soften them. Stir occasionally to avoid burning.

   • Once the broccoli turns bright green and tender-crisp, remove from the skillet and set aside.

2. Cook the Remaining Vegetables:

   • In the same skillet, add a bit more sesame oil if needed. Add the sliced bell peppers, purple onions, and mushrooms.

   • Stir-fry for about 5-6 minutes, until the vegetables are tender but still vibrant and slightly crisp. Make sure to stir regularly to prevent them from burning.

Add the Sauce:

1. Add the Sauce and Stir:

   • Once the vegetables are cooked, add the minced garlic and ginger to the pan and cook for another 30 seconds until fragrant.

   • Add the Komodo Black Hot Sauce, soy sauce, rice vinegar (optional), and honey (optional). Stir everything together to coat the vegetables evenly in the sauce.

   • Return the broccoli to the pan and toss everything to combine. Cook for another 1-2 minutes to ensure everything is heated through and the flavors meld together.

Garnish and Serve:

1. Serve the Stir-Fry:

   • Transfer the stir-fried vegetables to serving plates. Garnish with sesame seeds and chopped green onions, if desired.