Vegetable Stir Fry
|1/4 cupRed Bell Peppers; Sliced|
|1/4 cupGreen Bell Peppers; Sliced|
|1/4 cupFresh Mushrooms; Sliced|
|1/4 cupCarrots; Sliced|
|1/4 cupRed Onion; Sliced|
|1/4 cupBaby Corn|
|1/4 cupWater Chestnuts; Sliced|
|1/2 cupChicken Broth|
|2/3 cupSoy sauce|
|1/3 cupRice Wine Vinegar|
|3 1/2 tablespoonsSugar|
|1 tablespoonGarlic; Minced|
|1 tablespoongrated ginger|
|4 tablespoonsFlour; or 2 Tablespoons Cornstarch|
|1 teaspoonWhite Pepper|
|2 tablespoonsCooking Oil|
Vegetable Stir Fry Preparation
In a large Wok or High Sided Pan add Oil and set to Medium heat. Add in Onion and Cook 1 minute. Add remaining Veggies and cook for 3 Minutes.
In a small pot add Chicken Broth, Say Sauce, Rice Wine Vinegar, Sugar, Basil, Garlic, Ginger, Water, white pepper, and flour. Cook on Medium heat until the consistency is think and the wine has reduced.
Combine sauce with Veggies and enjoy.
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