Ingredients here
-1 large carrot, sliced
-2 cups medium broccoli florets
-8 oz baby corn on the cob
-8 oz mushrooms (white or brown), in
slices or quarters
-1 whole bell pepper (red, yellow or orange), seeded and sliced
-2 tablespoons of cooking oil (oil
extra light olive or canola)
-2 tablespoons of unsalted butter
-3 cloves of garlic, peeled and chopped
-2 teaspoons ginger, chopped
Sauté Sauce:
-1/2 teaspoon cornstarch
-3 tablespoons low sodium soy sauce
-2 tablespoons of honey
-1/4 teaspoon hot sauce, optional
Instructions:
Prepare the Vegetables:
Wash and cut all the vegetables according to
indications.
Prepare the Sauce:
Cook the Vegetables:
1.-Heat 1 tablespoon of cooking oil and 1 tablespoon of butter in a large skillet over medium-high heat.
2.-Add the chopped garlic and ginger and cook until fragrant, about 1 minute.
3.-Add the carrot and broccoli. Cook for about 3-4 minutes until they begin to soften.
4.-Add the mushrooms and pepper.
5.- Cook for another 3-4 minutes.
6.-Add the baby corn and cook for 2 more minutes.
Add the Sauce:
-Push the vegetables to the sides of the pan and pour the sauce mixture into the center
-Stir continuously until the sauce thickens and coats the vegetables evenly.
Serve:
Remove from heat and serve hot