Start by julienning all your vegetables — the red and yellow bell peppers, carrots, zucchinis, and onions. Julienne simply means cutting them into thin, matchstick-sized strips. This not only helps them cook quickly but also makes the dish look extra appealing.

Heat up 2 tablespoons of cooking oil in a wok or large frying pan over medium-high heat.

Once the oil is hot, toss in all the julienned vegetables. You should hear a satisfying sizzle as they hit the pan — one of the best sounds in the kitchen!

Stir-fry the veggies for about 4-6 minutes, keeping them moving in the pan to cook evenly.

Sprinkle in the ground coriander, cumin, paprika, sea salt, and black pepper.

Continue to stir-fry for another minute or two, adjusting the seasoning if needed. Cook to your preferred level of crunchiness — I personally love them with a little bite left in them!