Measurements

• 1 cup Broccoli
• 1 cup Carrots
• 1 tbsp Cornstarch
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 cup Green Bell Peppers
• 1 cup Mushrooms
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 1 tbsp Sesame Oil
• 1 cup Snap Peas
• 2 tbsp Soy Sauce
• 1/2 cup Vegetable Broth
• 2 tbsp Vegetable Oil
• 1/4 cup Water

Preparation Method

• In a small bowl, mix the cornstarch with water to create a slurry.
• Set aside.
• Heat the vegetable oil in a large pan or wok over medium-high heat.
• Add the minced garlic and ginger to the pan and sauté for about 1 minute until fragrant.
• Add the broccoli, carrots, green bell peppers, mushrooms, and snap peas to the pan.
• Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
• Pour in the vegetable broth and soy sauce.
• Stir well to combine.
• Add the cornstarch slurry to the pan and stir continuously until the sauce thickens, about 2-3 minutes.
• Season with salt and pepper to taste.
• Drizzle with sesame oil and give it a final stir.
• Serve hot and enjoy your Mixed Vegetable Stir Fry.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.