VEGETABLE STIR FRY

ingredients

VEGETABLES:

16oz Pacific or Pure Pacific Organic Broccoli Florets

3 cloves Garlic, minced

2 heads Pacific Bok Choy, sliced horizontally

1/2 Yellow Bell Pepper, thinly sliced

1/2 Orange Bell Pepper, thinly sliced

1/4 Red Onion, diced

1/4 White Onion, diced

1/4 cup Carrots, shredded

6oz bag Snow Peas

8oz White Mushrooms, sliced

3 tbsp Olive Oil

SAUCE:

1/3 cup Soy Sauce

4 tbsp Sesame Oil

2 tbsp Rice Vinegar

1 tbsp Honey

1/2 tsp Cornstarch

1/2 tbsp Red Pepper Flakes, optional

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, cornstarch, and red pepper flakes. Set aside.
Place wok over medium-high heat and add olive oil. Once heated, add broccoli florets and minced garlic, cooking for 5 minutes.
Add bok choy, bell peppers, and onion, cooking until onions are translucent.
Add carrots, snow peas, and mushrooms cooking until tender.
Once veggies are tender to your liking, add stir fry sauce and stir until vegetables are evenly coated. Remove from heat and serve hot.
Enjoy!