Ingredients
- 1 tablespoon canola oil
- 2 cups broccoli florets
- 1 large carrot sliced
- 1 red bell pepper sliced
- 1 cup snap peas
- 1/2 cup sliced mushrooms
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon sesame oil
Instructions
- Heat the oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add broccoli, carrot, bell pepper, snap peas, and mushrooms to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together soy sauce, cornstarch, water, and sesame oil until smooth. Pour over the vegetables in the skillet. Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens.
