Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 medium onion, thinly sliced (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch ginger, peeled and minced (approx. 10g)
  • 1 red bell pepper, thinly sliced (approx. 150g)
  • 1 orange bell pepper, thinly sliced (approx. 150g)
  • 1 cup broccoli florets (approx. 100g)
  • 1 cup sliced carrots (approx. 100g)
  • 1 cup snow peas (approx. 80g)
  • 4 ounces sliced mushrooms (approx. 115g, such as cremini or shiitake)
  • 1 (14-ounce) can of baby corn, drained (approx. 400g drained weight)
  • 4 green onions, sliced (approx. 40g)
  • 1/4 cup chopped fresh cilantro (approx. 10g)
  • 1/4 cup soy sauce (60 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon honey (15 ml)
  • 1 tablespoon cornstarch (8g)
  • 1/2 teaspoon sesame oil (2.5ml)
  • 1/4 teaspoon red pepper flakes (approx. 0.5g)
  • 1/4 cup water (60 ml)

Instructions:

  1. Whisk together soy sauce, rice vinegar, honey (or maple syrup), cornstarch, sesame oil, red pepper flakes, and water in a small bowl. Set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add garlic and ginger and sauté for 1 minute more, until fragrant.
  3. Add carrots and broccoli florets to the skillet. Stir-fry for 3 minutes, until slightly softened.
  4. Add red bell pepper, orange bell pepper, snow peas, mushrooms, and baby corn to the skillet. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
  5. Pour the prepared sauce over the vegetables and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.
  6. Remove from heat. Stir in green onions and cilantro. Serve immediately.