1 large carrot,sliced

2 cups medium broccoli florets

8oz can baby corn spears,drained

8oz mushrooms (white or brown),sliced or quartered

1 whole pepper (red, yellow or orange),seeded and sliced

2 Tbsp SunnyGem Almond Oil

2Tbsp unsalted butter

3 garlic cloves,peeled and minced

2tsp ginger,minced

Sauce

1/4cup chicken or vegetable broth

½tsp cornstarch

3Tbsp low sodium soy sauce,(use Tamari for gluten free)

2Tbsp honey

¼tsp hot sauce,optional (Frank's or Sriracha work great)

Directions

In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp and tender. Add the butter, garlic, ginger and cook until fragrant.

In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir.

Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.