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1 cup
Vegetable Stock
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1/3 cup
Soy Sauce
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2 tablespoons
Rice Vinegar
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2 tablespoons
Cooking Wine
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2 tablespoons
Brown Sugar
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2 tablespoons
Ketchup
1 tablespoon
Sesame Oil
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1 tablespoon
Extra Virgin Olive Oil
1 cup
Carrots (sliced thin)
3 cups
Broccoli Florets
1
Red Bell Pepper (sliced thin)
1 cup
Snow Peas
8 ounces
Water Chestnuts (sliced)
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15 ounces
Baby Corn
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2 cloves
Garlic
2 cloves
Ginger (minced)
1 tablespoon
Cornstarch + 1 Tablespoon Water
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Mix together stock, soy sauce, vinegar, wine, brown sugar, ketchup and sesame oil. Set aside.
1
Heat oil in a large skillet on med-high. Add carrots. Cook 2-3 min. Add other veggies for 5-6 min.
2
Stir in garlic and ginger for 1 min. Pour in sauce for 1-2 min. Add cornstarch slurry for 30-60 sec.
3
Serve over rice or noodles. Full recipe with more detailed instructions in linked below!
4
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