Stir Fry Veggies (Faux Chinese Dinner)

Great recipe for veggie lovers and with additional protein added, can be a faux Chinese dinner - just at an Egg Roll (lol). Full details Stir-fry Veggies

Ingredients:
1 tablespoon sesame oil
8 ounces water chestnuts (sliced)
8 ounces sugar snap peas
8 ounces sliced mushrooms
1 red bell pepper (sliced)
1 bunch green onions (sliced, around 1 1/2 cups worth)
4 cups broccoli florets (fresh)
12 cloves garlic (minced)
1/4 cup fresh ginger (minced)
1 batch stir fry sauce
1 brown or white rice (for serving)

Directions:
1. Add water chestnuts, sugar snap peas, mushrooms, bell pepper, green onions, broccoli, garlic, and ginger to a large skillet/cooker with sesame oil.
2. Cook the vegetables on medium-high heat for 20 – 25 minutes, stirring often until most of the liquid has evaporated and vegetables are cooked but not too soft.
3. The texture is important here, we don’t want everything to be mushy!
4. Add the stir fry sauce and cook an additional 3 – 5 minutes, stirring frequently, until sauce is thick and sticking to the vegetables.
5. Serve alone or over white or brown rice for a delicious meal or side dish.
Option: slice cooked or grilled chicken breast

Stir-fry Sauce Directions

Ingredients 
1/3 cup + 2 tablespoons gluten-free reduced-sodium soy sauce (or tamari)
1/4 cup sesame oil
1 tablespoon cornstarch

Directions: 
1. Add all ingredients to a mason jar. Screw on the lid and shake to combine
2. Use this stir fry sauce with fresh minced garlic and fresh minced ginger in your stir fry (cooked with your vegetables/protein), as stated in the post. This is what will give it the "wow" factor. 
3. Once stir fry is mostly done, add sauce, heat 3 - 5 mins or til sauce thickens. 
4. Serve