Sesame Vegetable Medley

Select and prepare an assortment of fresh vegetables such as broccoli, carrots, snap peas, bell peppers, and zucchini, washing them thoroughly under cold running water. Cut all vegetables into uniform bite-sized pieces to ensure even cooking.

Bring a large pot of water to a rolling boil over high heat. Season the water lightly with sea salt to enhance the natural flavors of the vegetables.

Blanch the harder vegetables such as carrots and broccoli first by submerging them in the boiling water for 2 to 3 minutes until just tender but still vibrant in color. Remove with a slotted spoon and immediately transfer to a bowl of ice water to stop the cooking process.

Blanch the more delicate vegetables such as snap peas and zucchini for 1 to 2 minutes, then transfer them to the ice water bath as well. Once all vegetables are cooled, drain them thoroughly and pat dry with a clean kitchen towel.

Heat a large wok or skillet over medium-high heat until it begins to smoke slightly. Add a small drizzle of sesame oil to the pan to lightly coat the surface.

Add the drained vegetables to the hot wok and toss continuously for 2 to 3 minutes until they are heated through and lightly seared. Season with a pinch of sea salt to taste.

Remove the wok from the heat and drizzle a generous finishing amount of toasted sesame oil over the vegetables, tossing to coat them evenly. The residual heat will bloom the aromatic nutty notes of the oil without burning it.

Transfer the sesame vegetable medley to a serving platter and finish with a final light sprinkle of flaky sea salt for a clean, mineral-forward garnish. Serve immediately while warm.