¼cupvegetable broth**You can also use chicken broth
1tbspbrown sugar
2 ½tspcornstarch
2tspginger, minced (or paste)
2cloves of garlic, minced
2tspsesame oil
1tspunseasoned rice vinegar
Sriracha, to taste, if desired
Vegetable Stir Fry:
1½tbspvegetable oil
7-8button mushrooms, sliced
1cupbroccoli florets
½smallred bell pepper
½small yellow bell pepper
½cupsugar snap peas
6asparagus spears, wooden ends removed and cut into thirds
¼yellow onion, sliced
1carrot, peeled & sliced at a diagonal
For Serving:
Toasted sesame seeds
Green onion, chopped
Hot chile oil or sriracha, if desired
Instructions
Make the sauce by combining soy sauce, vegetable broth, brown sugar, cornstarch, ginger, garlic, sesame oil, rice vinegar, and sriracha together in a bowl; whisk until well combined then set aside until needed.
Heat the vegetable oil in a large cast iron skillet or wok over medium-high heat until very HOT.
Add the mushrooms, broccoli, bell pepper, sugar snap peas, asparagus, onion, and carrot to the skillet and cook, stirring often, for 3 minutes, or until the veggies are almost tender.
Add the well-whisked sauce and cook until the sauce is boiling and thickened, about 1 minute. Serve immediately with sesame seeds, green onions, and hot chili oil on the side. Enjoy.