Cookbook

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 cloves garlic, minced
• 3 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• green onions and sesame seeds for garnish (optional), chopped

Instructions

1. Add one tablespoon of olive oil over medium-high heat in a wok or large skillet. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.

2. In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.

3. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired