INGREDIENTS:
1 Can baby corn drained, but reserve the liquid in a bowl
1 Head broccoli cut into florets
1 Onion sliced
1 Yellow bell pepper sliced
1 Red bell pepper sliced
8 oz. Snow peas
8 oz. Sliced mushrooms
¼ C. Matchstick carrots
¼ C. Peanut oil
2 Tbsp. Cornstarch
2 Tbsp. Light soy sauce
1 tsp. Red pepper flakes
4 tsp. Minced garlic
Ginger and fresh herbs
INSTRUCTIONS:
Heat the oil in a large skillet or wok over high heat on the stove. Add the broccoli, onion, peppers and
mushrooms to the skillet, and stir to combine. Cook for 6-7 minutes until the vegetables just begin to
become tender.
Add the baby corn, snow peas and carrots to the skillet and cook for 3-4 minutes longer. In a bowl,
combine the liquid from the baby corn, the cornstarch, soy sauce and red pepper flakes. Whisk to
combine well.
Reduce the heat on the stove to low, stir in the garlic, ginger and any fresh herbs that you like, and cook
for a minute longer. Pour the sauce over the mixture, stirring to combine well. Cook for 2-3 minutes until
the sauce thickens.
