Vegetable Stir Fry

Ingredients:

• 1 cup low-sodium chicken broth

• 2 tbsp reduced-sodium soy sauce

• 2 tsp cornstarch

• 1 tsp ground ginger

• 1 tsp honey or maple syrup

• 1 clove garlic, minced

• 1/2 tsp ground black pepper

• 1/2 tsp crushed red pepper, optional

• 1 tbsp avocado oil

• 1 pkg (12 oz) stir-fry vegetable mix

• 8 oz sliced mushrooms

• 1 cup shelled edamame

• 2 green onions, thinly sliced

Method:

1. In a small bowl, combine chicken broth, soy sauce, cornstarch, ginger, honey, garlic, black pepper, and crushed red pepper. Set aside.

2. Add oil to a wok or large skillet over medium-high heat. Add vegetable mix and mushrooms. Sauté 3 to 5 minutes or until crisp tender. Add edamame and stir fry sauce; cook until sauce thickens and vegetables are desired tenderness, about 5 minutes.

3. Top stir fry with sliced green onions and serve with cooked quinoa or brown rice.