Add soy sauce, brandy, brown sugar, cornstarch, sriracha, and ginger to a small mason jar or tupperware. Seal and shake well to combine.
Heat the oil in a large wok or skillet over high heat. Add the onion and peppers, and cook for 2-3 minutes. Add the garlic. Cook 30 seconds.
Add the zucchini and cook for 2-3 minutes longer.
Add the water chestnuts and broccoli and allow to cook for 1-2 minutes longer. The veggies should still be fairly firm.
Add in the sauce, stir, and allow to heat through for 1-2 minutes, until the veggies are coated and the sauce thickened.
Sprinkle with sesame seeds and serve over noodles or rice, if desired.
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