A beautiful, colorful rainbow of fresh vegetables are sautéed together in a hot skillet or wok and seasoned with a abundantly flavorful sweet and savory stir fry sauce. Nutritious and completely delicious!
In a medium mixing bowl whisk together broth, soy sauce, honey, shaoxing wine, sriracha, rice vinegar, sesame oil, and cornstarch until the cornstarch has dissolved. Set aside.
Heat 1 Tbsp olive oil in a 12-inch skillet or a wok over moderately high heat. Add mushrooms and saute 3 minutes.
Add carrots. Saute 2 minutes.
Pour in remaining 1 Tbsp olive oil and toss in red and yellow bell peppers, and red onion. Saute 2 minutes.
Add broccoli, peas, garlic and ginger and saute 4 minutes or until vegetables are tender crisp.
Whisk sauce mixture once more then pour into skillet. Cook and toss until sauce is thickened about 30 to 60 seconds.
Serve right away. Optionally top with sesame seeds if desired.
Notes
*Vegetable oil or peanut oil can be used in place of olive oil for a more traditional option.