Ingredients

• 1 tablespoon of olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup of sugar snap peas
• 1 cup of carrots, sliced
• 1 cup of mushrooms, sliced
• 2 cups of broccoli
• 1 cup of baby corn
• ½ cup of water chestnuts
• ¼ cup of soy sauce
• 3 garlic cloves, minced
• 3 tablespoons of brown sugar
• 1 teaspoon of sesame oil
• ½ cup of chicken broth
• 1 tablespoon of cornstarch
• Chopped green onions and sesame seeds for garnish (optional)

Directions

1. Add 1 tablespoon of olive oil over medium-high heat in a wok or large skillet. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté for 2-3 minutes until veggies are almost tender.
2. In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
3. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired.