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© Meredith Corporation. All rights reserved. Used with permission.
(6 servings, 2/3 cup each)
In a small bowl, combine water, soy sauce, cornstarch and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add broccoli (and/or cauliflower), carrot, onion and garlic; stir-fry for 6 to 8 minutes or just until tender. Add sugar snap peas, bell pepper, baby corn and water chestnuts; stir-fry for 2 minutes.
Stir cornstarch mixture; add to vegetables in pan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.