Vegetable Stir Fry

Stir Fry Sauce

• 1/4 cup vegetable broth (or chicken broth)
• 3 Tbsp soy sauce, or more to taste
• 2 Tbsp honey (or real maple syrup)
• 2 Tbsp Shaoxing wine
• 2 tsp Sriracha (optional for heat)
• 1 1/2 tsp rice vinegar
• 1 1/2 tsp toasted sesame oil
• 1 Tbsp cornstarch

Vegetables

• 2 Tbsp olive oil,* divided
• 6 oz. mushrooms, sliced
• 2 medium carrots, peeled and sliced on a bias (1 1/4 cups)
• 1 medium red bell pepper, seeded and chopped into 1-inch chunks
• 1 medium yellow bell pepper, seeded and chopped into 1-inch chunks
• 1/2 large red onion, cut into 1-inch chunks
• 3 cups broccoli florets, cut into small bite size pieces
• 5 oz sugar snap peas (2 cups)
• 1 Tbsp minced fresh garlic
• 1 Tbsp peeled and minced fresh ginger
• Sesame seeds, for garnish (optional)