Ingredients:
1/2 cup carrots pealed and sliced
1 cup mushrooms sliced
1 cup frozen broccoli
3/4 cup frozen bell peppers
3/4 baby corn
Garlic powder
Ginger powder
Pepper
Sriracha
Vegetable broth
1 tablespoon lemon Juice
2 tablespoon coconut aminos or soy sauce
Instructions:
In a wok or pot add a splash of vegetable broth and cook carrots in garlic powder and ginger powder on high heat until soft. Add broccoli, bell peppers, corn, mushrooms, a squirt of Sriracha, lemon juice, coconut aminos and 2 tablespoons of vegetable broth. Stir veggies and cook for another 5 minutes until vegetables are tender.
(Note: this stir fry goes great with rice, beans, and udon noodles. Vegetables are more filling with starchy foods.)
