Ingredients:

  • 1 medium carrot
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 small onion
  • 2 cloves garlic
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp soy sauce (optional)

Instructions:

  1. Prep your workspace: Place a damp cloth under your cutting board and ensure your chef’s knife is sharp.
  2. Carrots: Peel and slice into uniform sticks using a rocking motion. Focus on keeping each stick the same size for even cooking.
  3. Zucchini: Cut into half-moons, maintaining consistent thickness. Practice the forward-and-back slicing motion.
  4. Bell peppers: Slice in half, remove seeds, and cut into thin strips. Use your claw grip to protect fingertips.
  5. Onion: Cut in half, peel, and dice into even pieces. Maintain smooth rocking motion with the knife.
  6. Garlic: Mince finely, paying attention to small, consistent cuts.
  7. Cooking: Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté 1–2 minutes. Add all other vegetables and stir-fry 4–5 minutes until tender-crisp.
  8. Season: Add salt, pepper, and soy sauce if using. Serve immediately.