Ingredients
- 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
- 1/4 cup chicken broth, (or vegetable broth for vegetarians)
- 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 cast iron skillet, over medium heat, heat the oil. Add the vegetables and stir fry for 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 for 3-4 minutes, until sauce thickens and vegetables are desired tenderness.
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