Sweet and savoury veggie-packed stir-fry in under 30 minutes

(NC) Loaded with fresh veggies and bursting with flavour, this stir-fry will become a go-to meal when you need something quick and nutritious. This dish pairs well with a side of rice or on top of lo mein noodles to make it a complete entrée.

Prep time: 10 minutes
Cook time: 15 minutes
Makes: 6 servings

Ingredients:

• 1 tbsp (15 ml) oil
• 1 package (227 g) sliced crimini mushrooms
• 1 large red bell pepper, sliced
• 1 small zucchini, quartered
• 1 small red onion, sliced
• 2 cups (500 ml) broccoli florets
• 1 cup (250 ml) sugar snap peas
• 1 cup (250 ml) carrots, sliced
• 1 cup (250 ml) baby corn
• 1/2 cup (125 ml) chicken (or vegetable) broth
• 1/4 cup (60 ml) reduced-sodium soy sauce
• 3 cloves garlic, minced
• 3 tbsp (60 ml) brown sugar
• 1 tbsp (15 ml) cornstarch
• 1 tsp (5 ml) minced ginger
• 1 tsp (5 ml) sesame oil
• Optional garnish: Chopped green onions, sesame seeds

Directions:

1. Heat oil in a large nonstick wok or skillet over medium-high heat. Add mushrooms, bell pepper, zucchini, onion, broccoli, peas, carrot and baby corn. Sauté 6-8 minutes until vegetables are almost tender.
2. In a medium bowl, whisk together chicken broth, soy sauce, garlic, brown sugar, cornstarch, ginger and sesame oil.
3. Pour over sauteed vegetables and cook until sauce has thickened; about 2-3 minutes. Garnish with green onions and sesame seeds, if desired.

Tips:

• To ensure the vegetables cook at the same rate, cut them into similar sized pieces.
• Canned baby corn can be found in the international aisles of most grocery stores.

Find more recipes at mushrooms.ca.