Vegetable Stir-Fry

Prepare Stir-Fry Sauce In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, sugar, and vegetable broth. Set aside.

Sauté Onion and Garlic Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant and slightly softened.

Stir-Fry Vegetables Add the sliced bell peppers, broccoli florets, snap peas, mushrooms, baby corn, and julienned carrots to the skillet. Stir-fry for 5-6 minutes until the vegetables are crisp-tender.

Add Protein (Optional) If using a protein, push the vegetables to one side of the skillet and add the protein slices. Cook for 3-4 minutes until heated through.

Add Stir-Fry Sauce Pour the stir-fry sauce over the vegetables (and protein) in the skillet. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens.

Serve Serve the vegetable stir-fry over cooked rice or noodles. Garnish with chopped green onions.