Vegetable Stir Fry

Vegetable Stir Fry is a quick and easy supper idea. You can use some garden fresh vegetables to make it even tastier.  

You can add almost any kind of vegetable you like best into this dish and add some cooked meat as well. Serve over rice.

Ingredients

1 Tbs. olive oil
2 1/4 lbs  fresh or frozen broccoli
1 onion, chopped
2 colorful sweet peppers, sliced
1 c. snap peas
1 c. carrots, sliced
1 (8 oz.) can sliced mushrooms, drained
1 c. baby corn, (optional)
1/4 c. soy sauce
3 garlic cloves, minced
3 Tbs.  brown sugar
1 tsp.grape seed oil or sesame oil
1/2 c. chicken broth or beef broth
1 Tbs. cornstarch

Directions

Heat olive oil in a large skillet or wok over medium high heat.

Add broccoli, onion, sweet peppers, snap peas, carrots, mushrooms and baby corn. Sauté for 2 to 3 minutes, or until the vegetables are tender, and the broccoli is no longer frozen. 

In a small bowl, combine, soy sauce, garlic, brown sugar, grape seed oil or sesame oil, chicken broth, and cornstarch. Stir or whisk until smooth.

Pour over the vegetables. Cook and stir until the sauce has thickened.  Serve over rice if desired.