Vegetable Stir Fry

Ingredients

• 1 tablespoon vegetable oil
• 1 cup sliced crimini mushrooms
• 2 cups broccoli florets
• 1 15-ounce can baby corn, drained (optional)
• 1 red bell pepper, thinly sliced
• 4 ounces snap peas
• 1 cup sliced zucchini
• 1 cup peeled and thinly sliced carrot rounds
• ½ cup low-sodium soy sauce or tamari
• 1 tablespoon toasted sesame oil
• 4 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• ¼ cup brown sugar or honey
• Pinch red pepper flakes (optional)
• 2 tablespoons cornstarch or arrowroot starch
• ¼ cup thinly sliced green onions

Method

1. Heat the oil in a large skillet or wok over medium-high heat. Once the oil is glistening, add the mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots; toss to coat. Cook, stirring often, until vegetables are bright and just tender, 5-6 minutes.6 min timer
2. Meanwhile, in a small bowl, combine the soy sauce, sesame oil, garlic, ginger, brown sugar and red pepper flakes, if using. In a separate small bowl, combine the cornstarch with ½ cup cold water. Stir the cornstarch mixture into the sauce.
3. Pour the sauce over the vegetables and toss to coat. Bring to a simmer and cook until the sauce has thickened and vegetables are tender, about 5 more minutes.
4. Divide among 6 plates and top with green onions to serve.