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Vegetable Stir Fry

Ingredients:

• Sauce :or substitute Litehouse Stir Fry Sauce
• 3 Tbsp Vegetable broth
• 2 Tbsp Chinese rice wine
• 1 Tsp Sugar
• 1 Tsp Corn starch
• Pinch Salt
• Soy sauce if desired
• Stir Fry:
• 2 Tbsp Grape seed Oil
• ¼ lb mushrooms (sliced)
• Water chestnuts
• ½ lb Carrots (julienned)
• 2 Green Onions (sliced)
• ½ onion (chopped)
• Baby Corn (one can)
• 2 lg Garlic cloves (minced)
• 2 Tsp Ginger (minced)
• 4 C Bok or Sui Choy (chopped)
• Bean Sprouts (as desired)
• Assorted vegetables; broccoli, cauliflower, zucchini, celery.

Combine all sauce ingredients in a small bowl and set aside for later use. Heat a wok over high heat until hot. Add sesame & grape seed oil and heat until oil begins to smoke. stir fry carrots and any other firm vegetables (broccoli, cauliflower etc) for 3 minutes. Add mushrooms, onions, cabbage, garlic, zucchini, celery and ginger and stir fry for 2 minutes. Add corn, chestnuts, bean sprouts and preferred sauce ,and stir to coat. Add scallions, toss and Serve immediately over Chinese noodles of your choice.
Enjoy!