Ingredients:

• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots, snap peas)
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce (make sure it’s labeled as gluten-free if needed)
• 1 tablespoon maple syrup or honey (for sweetness)
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds (optional, omit if you have a sesame allergy)
• cooked rice or quinoa, for serving

Instructions:

1. In a small bowl, mix together the soy sauce, maple syrup (or honey), rice vinegar, grated ginger, and minced garlic to make the sauce. Set it aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the mixed vegetables to the hot pan and stir-fry for about 4-5 minutes until they are tender-crisp.
4. Pour the prepared sauce over the vegetables and toss everything together, ensuring the sauce coats the veggies evenly.
5. If using sesame seeds, sprinkle them over the stir-fry for added crunch and flavor.
6. Serve the allergen-free vegetable stir-fry over cooked rice or quinoa and enjoy your tasty and safe meal!

Feel free to customize this recipe by adding your favorite vegetables or proteins like tofu or chicken if you don’t have any allergies to them. Enjoy a delicious and allergen-free meal!