Vegetable Stir Fry

Sauce:

1/3 cup soy sauce
1/2 cup vegetable broth
1/3 cup pineapple juice
1 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water

Stir Fry:

2 Tablespoons Canola oil

2 carrots, thinly sliced

1 head broccoli, chopped

1 medium zucchini, sliced in half and chopped

1 medium yellow squash, sliced in half and chopped

1 green bell pepper, julienned

1 red bell pepper, julienned

1 cup sliced mushrooms

1 cup snow peas

3 cups cooked brown rice

1. Chop all your vegetables and have them ready.

2. Start making your sauce: Add soy sauce, pineapple juice, vegetable broth , sugar, sesame oil and pepper to a bowl and mix together.

3. In a separate bowl dissolve cornstarch in the water.

4. Heat cooking oil in a pan and then add garlic and ginger. Saute until fragrant. 1-2 minutes.

5. Add soy sauce mixture and cornstarch mixture and cook until bubbly and thick. Remove from heat.

6. In a wok or large frying pan heat the canola oil on high heat.

7. Add the carrots and broccoli and saute 2-3 minutes, stirring constantly.

8. Add the bell peppers and saute another 2-3 minutes.

9. Add the zucchini, yellow squash, mushrooms and peas and stir fry for an addition 2 minutes. Until vegetables are crisp-tender.

10. Add the stir fry sauce and combine with the vegetables.

11. Serve over brown rice.