- Heat pan to medium-high heat. Add a drizzle of olive oil.
- Chop bell peppers, cucumbers, jalapeño peppers, and garlic.
- Sauté garlic, then jalapeños. Stir in vegetables.
- Add soy sauce and chicken stock in equal amounts, and a pinch of salt.
- Cook until vegetables are tender but still have some crunch.
If you haven’t gotten your daily dose of veggies today, try this recipe!