1 Can Baby Corn (Drain/Reserve Liquid) 1 Head Of Broccoli (Cut Into Florets) 1 White Onion (Sliced) 1 Yellow Bell Pepper (Sliced) 1 Orange Bell Pepper 1 Red Bell Pepper (Sliced) 1 Bag Snow Peas 1 Container Mushrooms (Sliced) ¼ cup Matchstix Carrots ¼ cup Peanut Oil 2 tbsp Cornstarch 2 tbsp Soy Sauce (Light) 1 tsp Red Pepper Flakes 4 tsp Garlic (Minced) 1 tbsp Ginger Paste
Step 1: Heat the peanut oil in a wok over high heat.
Step 2: Once the wok is hot, add the broccoli, onion, peppers, and mushrooms. To blend, stir everything together.
Step 3: Cook until the vegetables are soft, about 10 minutes.
(about 6-7 minutes)
Step 4: Cook for 3-4 minutes after adding the baby corn, snow peas, and matchstick carrots.
Step 5: To the bowl of baby corn juice, add cornstarch, soy sauce, and red pepper flakes.
Step 6: Mix everything together with a whisk. Reduce the heat on the stove to a low setting.
Step 7: Cook for another minute after adding the garlic and ginger paste.
Step 8: Give it a good stir.
Step 10: Combine all of the ingredients in a mixing bowl.
Step 11: Cook on low for another 2-3 minutes (or until the sauce begins to thicken).
Step 12: Before serving, give it a good stir.
Step 9: Toss the vegetables in the wok with the sauce (baby corn liquid mixture).