Veggie Stir-Fry

• Produce

  • 1 can Baby corn
  • 1 head Broccoli
  • 2 Garlic cloves, whole
  • 1 tbsp Ginger, fresh
  • 1 Red bell pepper, whole
  • 1 Yellow bell pepper, whole
  • 1 Yellow onion, whole
  • 2 Zucchini, whole Medium Wedges Large

• Condiments

  • 1/2 cup Soy sauce, low sodium
  • 2 tbsp Sriracha

• Pasta & Grains

  • 1 Noodles or rice, Cooked

• Baking & Spices

  • 2 tbsp Brown sugar, packed
  • 2 tbsp Cornstarch
  • 1 Sesame seeds

• Oils & Vinegars

  • 3 tbsp Peanut oil

• Beer, Wine & Liquor

  • 2 tbsp Sherry

Found on thepioneerwoman.com

Description

Ingredients

• 1/2 cup Low Sodium Soy Sauce
• 2 Tablespoons Sherry (or Low-sodium Vegetable Broth)
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Cornstarch
• 2 Tablespoons Sriracha (more Or Less To Taste)
• 1 Tablespoon Minced Fresh Ginger
• 3 Tablespoons Peanut Oil
• 1 whole Yellow Onion, Cut Into Large Chunks
• 1 whole Red Bell Pepper, Seeded And Cut Into Large Chunks
• 1 whole Yellow Bell Pepper, Seeded And Cut Into Large Chunks
• 2 whole Garlic Cloves, Minced
• 2 whole Medium Zucchini, Cut Into Large Wedges
• 1 can (15-ounce) Baby Corn, Drained And Halved Crosswise
• 1 head Broccoli Cut Into Florets
• Cooked Noodles Or Rice, For Serving
• Sesame Seeds, For Serving

Directions

• In a bowl, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha, and ginger. Set aside. Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, while the veggies are still firm, pour in the sauce. Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or rice, with a sprinkling of sesame seeds. Tips: Prep all the veggies and make the sauce up to 24 hours ahead of time. Keep in separate containers in the fridge.