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 Tsp Sesame 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!

Quick & Easy!