This Chinese inspired meal features stir-fried vegetables in a tangy stir-fry glaze with Jake & Amos Pickled Sweet Baby Corn
1 tablespoon olive oil
1 pound mushrooms, sliced
1 pound broccoli florets
1 cup carrots, sliced
1 8 oz. can water chestnuts, drained
1/4 cup soy sauce
3 garlic cloves, minced
3 tablespoons brown sugar
2 tablespoons orange juice
1 teaspoon sesame oil
1/2 cup chicken broth
1 tablespoon cornstarch
chopped green onions for garnish (optional)
sesame seeds for garnish (optional)
- In a wok or large skillet, add olive oil (1 tablespoon) over medium-high heat. Add carrots (1 cup), mushrooms (1 lb.), broccoli (1 lb.), J&A Pickled Sweet Baby Corn (1 cup) and water chestnuts (8 oz.). Stir-fry 2-3 minutes until veggies are almost tender.
- In a small bowl, whisk together soy sauce (1/4 cup), garlic (3 cloves), brown sugar (3 tablespoons), orange juice (2 tablespoons), sesame oil (1 teaspoon), chicken broth (1/2 cup) and cornstarch (1 teaspoon).
- Pour sauce over veggies and cook until the sauce has thickened. If desired, stir-fry in cooked Chinese noodles or Ramen noodles for a hearty meal. Garnish with chopped green onions and sesame seeds if desired.