Vegetable Stir Fry

robinmillercooks.com

Annmarie Vogt LaCoss

subheading: For the stir fry sauce:

½ cup chicken broth, or vegetable broth

¼ cup soy sauce, or tamari sauce

2 tablespoons honey or brown sugar

1 tablespoon sriracha hot sauce, or more/less to taste

1 tablespoon cornstarch

2 teaspoons toasted sesame oil

subheading: For the stir fry:

2 tablespoons olive oil or vegetable oil, divided

2 to 3 bell peppers (any color), seeded and sliced into thin strips

2 carrots, peeled and sliced into rounds or ovals

½ cup sliced red onion

1 tablespoon minced fresh ginger

2 to 3 cloves garlic, minced

Salt and freshly ground black pepper

½ cup frozen green peas, kept frozen until ready to use

For serving: Rice, or Asian noodles, or lettuce leaves, chopped green onions

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