Ingredients
1 tablespoon olive oil
1 red bell pepper, (sliced)
1 yellow bell pepper, (sliced)
1 cup sugar snap peas
1 cup carrots, (sliced)
1 cup mushrooms, (sliced)
2 cups broccoli
1 cup baby corn
1/2 cup water chestnuts
¼ cup soy sauce
3 garlic cloves, minced
3 tablespoons brown sugar
1 teaspoon sesame oil
1/2 cup chicken broth
1 tablespoon cornstarch
chopped green onions and sesame seeds for garnish (optional)
Directions
- 1
Add one tablespoon of olive oil over medium-high heat in a wok or large skillet.
- 2
Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts.
- 3
Sauté 2-3 minutes until veggies are almost tender.
- 4
In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
- 5
Pour over veggies and cook until the sauce has thickened.
- 6
Garnish with chopped green onions and sesame seeds if desired