Measurements

• 1 cup Broccoli
• 1 cup Carrots
• 1 cup Green Bell Peppers
• 1 cup Mushrooms
• 1 cup Snap Peas
• 1 cup Snow Peas
• 1/2 cup Green Onions, chopped
• 1 Yellow Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Vegetable Oil
• 1/4 cup Vegetable Broth
• 2 tbsp Cornstarch
• 1/4 cup Water
• 2 tbsp Soy Sauce
• Salt to taste
• Pepper to taste
• 1 tbsp Sesame Seeds

Preparation Method

• In a small bowl, mix the cornstarch and water to create a slurry.
• Set aside.
• Heat vegetable oil in a large pan or wok over medium-high heat.
• Add minced garlic and ginger to the pan and sauté for 1-2 minutes until fragrant.
• Add the sliced yellow onion and cook until it becomes translucent.
• Add broccoli, carrots, green bell peppers, mushrooms, snap peas, and snow peas to the pan.
• Stir-fry for 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.
• Season with salt and pepper to taste.
• Garnish with chopped green onions and sesame seeds before serving.

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