Lisa Food Blog : Vegetables Stir Fry

• 1 tablespoon vegetable oil
• 1/2 cup carrots peeled and sliced
• 1 cup mushrooms sliced
• 1 cup broccoli florets
• 3/4 cup bell peppers sliced, I used red and yellow
• 1 cup snow peas trimmed
• 1/2 cup water chestnuts drained and sliced
• 3/4 cup baby corn drained and sliced
• 2 teaspoons garlic minced
• 1 teaspoon ginger minced
• salt and pepper to taste

For the sauce

• 1/4 cup vegetable broth can also use chicken broth or water
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch

Directions:

• Heat the oil in a large pan over medium high heat. Add the carrots and mushrooms and cook for 4-6 minutes or until tender. 
• Add the broccoli, bell peppers, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan.
• Cook for an additional 3-5 minutes or until vegetables are tender and water has mostly cooked off. 
• Add the garlic and ginger and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
• In a bowl, whisk together the vegetable broth, soy sauce and honey.
• Pour the soy sauce mixture over the vegetables and cook for 30 seconds.
• In a small bowl mix the cornstarch with a tablespoon of cold water.
• Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken. 
• Serve immediately, over rice if desired.

Make this Stir Fry with whatever vegetables you have. And serve with white rice or rice noodles.