Broccoli And Cauliflower Stir-fry

Chop the broccoli and cauliflower into small florets. Try to get the sizes as consistent as possible so they cook at the same rate.
In a small bowl, whisk together the sauce ingredients and set aside.
Heat 2 tablespoons of neutral oil in a wok over high heat. Wait for the oil to smoke slightly. Add the cauliflower florets and broccoli florets and cook for 2-3 minutes until each piece has some browning and charring. Make sure to stir frequently to allow steam to escape.
Add two tablespoons of water, cover with a lid, and steam for 2 to 3 minutes until tender. Remove the vegetables to a plate.
Add the remaining one tablespoon of oil and the minced garlic. Cook for 30 seconds until fragrant. Try not to burn the garlic. If it is browning too fast, remove the wok from the heat. Add the sauce mixture and cook until thickened.
Return the vegetables to the wok, mix well until everything is coated, and cook for 1 minute to let the vegetables absorb the sauce. Serve immediately!