Green Stir Fry
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
1/4cup chicken or vegetable broth
3Tbsp low sodium soy sauce,(use Tamari for gluten free)
¼tsp hot sauce,optional (Frank's or Sriracha work great)
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.