Vegan Mushroom and Vegetable Stir-Fry

In a small bowl, whisk together the soy sauce, maple syrup, sesame oil, cornstarch, and water until smooth. Set the sauce aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.

Add the sliced mushrooms and cook undisturbed for 3-4 minutes until golden brown on one side. Toss and cook for another 2 minutes, then remove from the pan and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the broccoli florets, red bell pepper, and snap peas. Stir-fry for 4-5 minutes until crisp-tender.

Add the minced garlic and ginger to the vegetables, stirring constantly for about 30 seconds until fragrant.

Return the cooked mushrooms to the wok with the vegetables.

Give the sauce a quick stir to recombine, then pour it directly into the wok over the vegetables and mushrooms.

Toss everything continuously for 1-2 minutes as the sauce bubbles and thickens into a glossy glaze coating the vegetables.

Remove from heat and serve immediately over warm jasmine rice.