Vegetable Stir Fry

An array of colorful vegetables in a sweet and savory sauce. This is an easy dish to make, and it is one that your family will love. Serve as a side dish or serve over rice, and you have a complete meal.

Ingredients

2 Tbs. butter
1 Tbs. olive oil
1 sweet pepper cut into strips
1 onion, sliced into half rings
2 medium carrots cut into rings
2 c. green beans cut or snapped into bite sized pieces
1 1/2 c. broccoli
1 c. mushrooms, sliced
1 c. corn
2 Tbs. water
3 cloves garlic, minced
salt and pepper to taste
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 c. chicken broth or stock
1/4 c. soy sauce
2 Tbs. honey or sugar
1/4 c. water
2 Tbs. cornstarch
cooked rice

Directions

Heat butter and olive oil in a large skillet or wok if you have one. Add sweet pepper, onion, and carrots.  Cook and stir the vegetables for 4 to 6 minutes, or until tender.

Add the green beans, broccoli, mushrooms, corn and 2 tablespoons water to the skillet.  Cook another 3 to 5 minutes, or until tender and most of the water has evaporated away.

Add garlic.  Cook for about 30 seconds.

Season with salt and pepper, garlic powder, onion powder and cayenne pepper.

In a bowl, mix chicken broth, soy sauce, honey or sugar together.  Pour into the skillet of vegetables and bring to a simmer.  

In a small cup, whisk the cold water and cornstarch together, until smooth.  Pour into the skillet of vegetables and bring to a boil.  Cook for one minutes or until the sauce starts to thicken.

Serve over hot cooked rice if desired.