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Total Time:
Prep Time: 30 min
Cook Time: 20 min

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Ingredients

For 8 Servings

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1 1/2 cups vegetable broth (can use chicken broth if not preparing as vegetarian)
3 tbsp soy sauce
1 1/2 tbsp rice wine or 1 1/2 tbsp sake
1 tbsp sugar
1 tbsp cornstarch
1 tsp sesame oil
2 tbsp sesame oil
3 dried red chili peppers
1/2 cup sliced green onion
1 tbsp minced garlic
2 peeled carrots , thinly sliced into coins
2 cups small broccoli florets
1 red bell pepper , cut into thin strips
2 cups shredded napa cabbage
1 cup canned baby corn
8 oz can sliced water chestnuts, drained
hot cooked rice (optional)

Directions

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1 Combine sauce ingredients in medium bowl and blend well. Set aside.
2 Heat wok or very large skillet. Add 2 tablespoons sesame oil and heat until very hot. Add chili peppers and stir-fry until darkened. Add green onions and garlic; stir-fry 1 minute. Add carrots; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 1 minute. Add cabbage and stir-fry 1 minute. Add baby corn and water chestnuts; stir-fry 30 seconds.
3 Stir sauce; add to vegetables and mix well. Cover wok or very large skillet and cook until vegetables are crisp-tender. Remove chili peppers. Serve over rice, if desired.

Directions

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1. Combine sauce ingredients in medium bowl and blend well. Set aside.

2. Heat wok or very large skillet. Add 2 tablespoons sesame oil and heat until very hot. Add chili peppers and stir-fry until darkened. Add green onions and garlic; stir-fry 1 minute. Add carrots; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 1 minute. Add cabbage and stir-fry 1 minute. Add baby corn and water chestnuts; stir-fry 30 seconds.

3. Stir sauce; add to vegetables and mix well. Cover wok or very large skillet and cook until vegetables are crisp-tender. Remove chili peppers. Serve over rice, if desired.

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