Tangy Baked Bean and Vegetable Stir-Fry

1.Prepare the Tangy Sauce: In a small bowl, whisk together the reserved baked bean sauce, soy sauce, rice vinegar, brown sugar, grated ginger, and minced garlic. Set aside.

2.Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.

3.Add the sliced onion and carrots to the hot oil. Stir-fry for 3 minutes until the onions begin to soften.

4.Add the broccoli florets and red bell pepper. Continue to stir-fry for another 4-5 minutes until the vegetables are crisp-tender.

5.Pour the prepared Tangy Sauce mixture over the vegetables. Bring the sauce to a gentle simmer, stirring constantly.

6.Whisk the cornstarch slurry one more time and pour it into the simmering sauce. Stir continuously until the sauce thickens slightly, about 1 minute.

7.Gently fold in the drained baked beans and the frozen peas. Cook just until the beans are heated through, about 2 minutes. Avoid overcooking to prevent the beans from breaking down too much.

8.Taste the stir-fry and adjust seasoning with salt and pepper if necessary. Serve immediately over steamed rice or noodles, if desired.