Ingredients
- 1 TBSP extra virgin olive oil
- 1 large onion, sliced into wedges
- 1 TBSP fresh ginger root minced
- 1 TBSP fresh garlic minced
- 2 cups small fresh cauliflower florets
- 1 cup small fresh broccoli florets
- 1 cup fresh snow peas
- 1 cup broccoli slaw
- ¼ cup chicken broth plus 2 TBSP
- ¼ cup soy sauce
- 1 TBSP rice wine vinegar
- 1 TBSP sesame oil
- 1 TBSP brown sugar
- 1 TBSP sesame seeds
- 1 TBSP cornstarch
Heat wok or skillet over high heat and add olive oil. Quickly add onion and stir fry until slightly browned. Add garlic and ginger root and stir. Add cauliflower and broccoli and cook about 1 minute then add remaining vegetables in order and cook until desired crispness. Add ¼ cup of the broth, soy sauce, vinegar, sesame oil, brown sugar, and sesame seeds. Bring to a simmer.
In a small, bowl whisk together cornstarch and remaining 2 TBSP chicken broth until smooth. Add mixture to cooking vegetables. Stir to coat and stir as it cooks until sauce is glossy and slightly thick. Serve immediately over rice or your favorite noodle.
