Veggie Stir-Fry
Difficulty: easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less
1 tbsp extra virgin olive oil
1 small carrot, thinly sliced
1 stalk celery, thinly sliced
2 stalks of asparagus, sliced 1/4" thick diagonally
1/2 can whole baby corn, chopped
1/2 each red & green pepper, chopped
6 button mushrooms, thinly sliced
1 small onion, sliced 1/4" thick
6 cherry tomatoes, halved
8 snap peas
Sauce:
2 tsp sugar
2 tbsp soy sauce
2 tbsp rice wine vinegar
3 tsp minced garlic
1 tsp fresh ginger, grated
1 tbsp cornstarch
3 tbsp water
1 small carrot, thinly sliced
1 stalk celery, thinly sliced
2 stalks of asparagus, sliced 1/4" thick diagonally
1/2 can whole baby corn, chopped
1/2 each red & green pepper, chopped
6 button mushrooms, thinly sliced
1 small onion, sliced 1/4" thick
6 cherry tomatoes, halved
8 snap peas
Sauce:
2 tsp sugar
2 tbsp soy sauce
2 tbsp rice wine vinegar
3 tsp minced garlic
1 tsp fresh ginger, grated
1 tbsp cornstarch
3 tbsp water
Heat oil over high heat. Working in order of hardest to softest vegetables, add each to the pan and sauté momentarily before adding another. Mix together sauce ingredients in a bowl. Add to hot pan and shake/stir vigorously to allow sauce to thicken evenly, as this will happen quickly. Add water if the sauce is too thick. Serve with your choice of side.
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