Servings: 4 servings 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)
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.