Vegetable Stir-Fry

Instructions

1. 1
   Add 1 tablespoon olive oil over medium-high heat in a wok or large skillet. Add the red bell pepper, yellow bell pepper, zucchini, sugar snap peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Cook for 2-3 minutes, stirring frequently until the veggies are almost tender.
2. 2
   In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
3. 3
   Pour the sauce over the veggies and cook until the sauce has thickened and the veggies are tender. Garnish with green onions and sesame seeds if desired.