Vegetable Stir Fry

Ingredients

Vegetable Stir Fry:

* 1 large carrot sliced

* 2 cups medium broccoli florets

* 8 oz can baby corn spears drained

* 8 oz mushrooms (white or brown) sliced or quartered

* 1 whole pepper (red, yellow or orange) seeded and sliced

* 2 Tbsp cooking oil (extra light olive oil or canola)

* 2 Tbsp unsalted butter

* 3 garlic cloves peeled and minced

* 2 tsp ginger minced

Stir Fry Sauce:

* 1/4 cup chicken broth (or vegetable broth for vegetarian)

* ½ tsp cornstarch

* 3 Tbsp low sodium soy sauce (use Tamari for gluten free)

* 2 Tbsp honey

* ¼ tsp hot sauce optional (Frank’s or Sriracha work great)

Instructions

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant.

In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.

Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.