Ingredients

The following ingredients have 4 Servings
  • 1 cup vegetable stock ( *use gluten free, if necessary)
  • 1/3 cup soy sauce (* use gluten free, if necessary)
  • 2 tablespoons rice vinegar
  • 2 tablespoons white cooking wine
  • 2 tablespoons brown sugar (* packed)
  • 2 tablespoons ketchup
  • 1 tablespoon sesame oil (* white or sherry)
  • 1 tablespoon extra virgin olive oil
  • 1 cup carrots (* sliced thin or into matchsticks)
  • 3 cups broccoli florets (trimmed)
  • 1 red bell pepper (* cut into thin strips)
  • 1 cup snow peas
  • 1 8oz can sliced water chestnuts (* drained)
  • 1 15oz can baby corn (* drained)
  • 2 cloves garlic (* minced)
  • 1 tablespoon ginger (* minced)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • sesame seeds (* optional, garnish)
  • green onions (* optional, garnish)
  • rice or noodles for serving

Instruction

  • Whisk together the vegetable stock, soy sauce, rice wine vinegar, cooking wine, brown sugar, ketchup, and sesame oil. Set aside.
  • Add the olive oil to a large skillet over medium-high heat, then add the carrots.
  • Cook 2-3 minutes, stirring frequently, then add the broccoli, red bell pepper, snow peas, water chestnuts, and baby corn.
  • Cook an additional 5-6 minutes, until everything is tender and heated through.
  • Stir in the garlic and ginger and cook for 1 minute.
  • Pour in the stir fry sauce and heat for 1-2 minutes.
  • Mix together the cornstarch and water.
  • Stir the cornstarch slurry into the vegetables and raise the heat to high. Heat for 30 seconds to 1 minute to thicken the sauce.
  • Serve as is or over rice or noodles. Garnish with sesame seeds and/or sliced green onions, if desired.