Ingredients

Glaze 2 Tbsp soy sauce (use wheat-free soy sauce if you are avoiding gluten) 2 Tbsp honey 1/4 cup of chicken or vegetable broth Sauce 3 Tbsp soy sauce (use wheat-free soy sauce if you are avoiding gluten) 3/4 cup chicken or vegetable broth 2 Tbsp honey 1 Tbsp rice vinegar 1 teaspoon Asian chili sauce 1 Tbsp corn starch Vegetables 4 teaspoons minced garlic 4 teaspoons minced fresh ginger 4 Tbsp vegetable oil, preferably a high smoke-point oil such as grapeseed oil, peanut oil, or canola oil About 2 lbs of cremini or button mushrooms, quartered 2 cups of a long-cooking veggie such as sliced carrots. Other long-cooking vegetables that can be used are broccoli florets, cauliflower florets, asparagus (diagonally cut into 1 1/2 inch pieces), or green beans (trimmed, diagonally cut into 1 1/2 inch pieces) 1/2 cup chicken or vegetable broth 1 cup of a more quickly cooking vegetable such as red bell pepper (stems, seeds removed, cut into 1/2-inch dice) or snow peas (strings and ends removed) 1 1b leafy greens - bok choy or napa cabbage (separate the stems of the bok choy and the tougher core of the napa cabbage from the greens) 1 Tbsp toasted sesame seeds (optional)

Description

When My Father Announced He Was Interested In Trying Out A Stir-fry Recipe, I Was Skeptical. I've Been Avoiding My Mother's Stir-fry My Entire Adult Life (twenty Years Of Experiments With Water Chestnuts, Bok Choy And Soy Sauce And Still No Improvement).

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