Ingredients

  • 1 tablespoon apple juice or sherry
  • 1 pound broccoli florets
  • 2 teaspoons canola oil
  • 2 carrots cut into matchsticks
  • 1 pound finely-chopped mixed vegetables
  • 1 piece fresh ginger - (1 ½") very thinly sliced
  • 2 garlic cloves thinly sliced
  • 2 tablespoons light or dark soy sauce
  • 2 teaspoons cornstarch or potato starch
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 6 shallots or 1 onion thinly sliced
  • 2 teaspoons sugar or honey

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Combine the soy sauce, cornstarch, sugar, juice, and vinegar in a measuring cup and mix until smooth.
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Step 2

  • Add enough water to make 1 cup, stir, and set aside.In a large skillet or wok, heat the canola oil until sizzling hot.
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Step 3

  • Add the shallots and garlic and stir-fry for 3 to 4 minutes.
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  • Length: 3 minutes

Step 4

  • Add the ginger, carrots, and broccoli. Then add the mixed vegetables, ensuring that leafy vegetables, such as bok choy, napa, or bean sprouts, are added last. Stir-fly for 4 to 5 minutes. If the mixture looks too dry, cover and reduce the heat for 1 to 2 minutes.
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  • Length: 5 minutes

Step 5

  • Add the almonds, sunflower seeds, and sesame oil and stir-fry for 30 seconds.
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Step 6

  • Pour over the sauce, stirring steadily until the mixture is boiling. Cook for another minute and serve at once.This recipe yields 8 servings.Comments: Bright-green and orange vegetables are nutritious, but avoid preparing them too far in advance or overcooking.
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