Prep Time
15 min
Cook Time
10 min
Yields
4 servings
Courtesy of the Hollick family.
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ingredients
Stir Fry Sauce
3
Tbsp vegetable or chicken broth
2
Tbsp fish sauce
2
Tbsp soy sauce
1
Tbsp lime juice
1
Tbsp liquid honey
3
Tbsp water
2
tsp cornstarch
1
pinch red pepper flakes
Vegetables
2
Tbsp canola oil
1
large onion, diced
1
carrot, sliced diagonally
2
cloves garlic, minced
1-inch
piece fresh ginger, peeled and julienned
1
package (100 g) shiitake mushrooms, stemmed and sliced
1
small head broccoli, cut into small florets
1
red bell pepper, sliced
3
green onions, cut into 1-inch pieces
Salt and pepper
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directions
Step 1
To make the stir fry sauce, whisk together broth, fish and soy sauces, lime juice, and honey. Whisk together water and cornstarch and whisk into broth mixture with red pepper flakes; set aside.
Step 2
In a wok, heat oil over medium high heat. Stir fry onion for one minute. Add carrot and stir fry for an additional minute. Add garlic and ginger; stir fry for an additional minute. Add mushrooms and stir fry for 2 minutes or until the carrot begins to soften.
Step 3
Add broccoli, red pepper, and green onions into the wok. Add the stir fry sauce and cook, stirring for about 3 minutes or until vegetables soften slightly. Season to taste if necessary.