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Export 9 ingredients for grocery delivery
Step 1
Combine 1/4 cup stock, soy sauce, cornstarch and chili paste, if using, in a small bowl until smooth. Set aside. Crush the garlic cloves by smashing with the side of a knife; peel.
Step 2
Coat a large nonstick wok or deep frying pan with nonstick cooking spray. Add the oil and set the wok over high heat until hot but not smoking. Stir-fry the ginger and garlic until fragrant, about 1 minute. Remove with a slotted spoon and set aside.
Step 3
Add the broccoli to the wok and stir-fry just until it begins to soften, about 4 minutes. Transfer to a bowl. Add the corn, red pepper and water chestnuts and stir-fry just until they begin to soften, about 3 minutes. Return the broccoli to the wok and add the remaining stock.
Step 4
Cover and cook until the vegetables are crisp-tender, about 3 minutes. Whisk the cornstarch mixture again and add to the wok with the ginger and garlic. Stir-fry until the sauce thickens and boils, about 1 minute. Sprinkle the spicy garlic vegetable stir-fry with sesame seeds and serve.
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