Three-in-one Braised Vegetables Recipe

Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion and garlic, and cook until translucent.

Add the carrot, zucchini, and red bell pepper to the skillet. Stir-fry for about 5 minutes, until the vegetables are slightly tender.

In a small bowl, whisk together the vegetable broth, soy sauce, hoisin sauce, sesame oil, and cornstarch until well combined.

Pour the sauce into the skillet with the vegetables. Stir well to coat the vegetables evenly. Bring the mixture to a simmer.

Reduce the heat to low and cover the skillet. Let the vegetables simmer for about 15-20 minutes, until they are cooked through and the sauce has thickened slightly.

Season with salt and pepper to taste. Serve the braised vegetables over steamed rice or noodles. Garnish with fresh cilantro.