Vegetable Stir Fry

Ingredients:

For the stir fry

  • 1 tablespoon vegetable oil

  • 1/2 cup carrots, peeled and sliced

  • 1/2 cup onion, sliced

  • 1 cup mushrooms, sliced

  • 1 cup broccoli florets

  • 3/4 cup bell peppers, sliced

  • 1 cup snow peas, trimmed

  • 2 teaspoon garlic, minced

  • 1 teaspoon ginger, minced

  • salt and pepper to taste

For the sauce

  • 1/4 cup vegetable broth

  • 1/4 cup soy sauce

  • 3 tablespoons honey

  • 2 teaspoons cornstarch

Directions:

  1. Heat the oil in a large pan over medium high heat. Add carrots, onions and mushrooms. Cook for 4-6 minutes or until tender.

  2. Add broccoli, bell peppers, snow peas and 2 tablespoons of water to the pan.

  3. Cook an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off.

  4. Add the garlic and ginger. Cook for 30 seconds. Season the vegetables with salt and pepper to taste.

  5. In a bowl, whisk together the vegetable broth, soy sauce, and honey.

  6. Pour the soy sauce mixture over the vegetables and cook for 30 seconds.

  7. In a small bowl mix the cornstarch with a tablespoon of water.

  8. Add cornstarch and bring to a boil. Cook for 1 minute or until sauce has just stared to thicken.

  9. Serve immediately. Serve over rice.