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Export 18 ingredients for grocery delivery
Step 1
In a small saucepan, whisk ingredients except corn starch and heat over medium heat for 1-2 minutes or until sherry alcohol burns off.
Step 2
Mix cornstarch with water and add, a little at a time, to the mix and continue to simmer, stirring frequently, until sauce thickens to desired consistency.
Step 3
Remove from heat and set aside.
Step 4
Heat a large wok or skillet over high heat.
Step 5
Add oil to pan; swirl to coat. Add onions and cook 5-7 minutes or until tender. Add garlic and ginger if using and stir-fry 1 minute or until just fragrant.
Step 6
Add broccoli (or any other heartier vegetables your using) and saute 3-5 minutes or until bright green and starting to get tender
Step 7
Add remaining vegetables and saute an additional 5-10 minutes or until they are all tender to taste. Pro tip: If you want to speed up the cooking, you could cover the pan for 1-2 minutes so that they are steaming at the same time, then remove cover and continue sauteing.
Step 8
Add sauce to stir fried vegetables and cook for about 2 minutes until slightly thickened, fragrant and heated through.
Step 9
Serve over rice, with or without chicken or another protein of choice. Garnish with green parts of green onion.
Step 10
Heat a large wok or skillet over high heat.
Step 11
Add oil to pan; swirl to coat. Add garlic and sauté 1 minute until just fragrant.
Step 12
Add chicken and sauce to pan, and saute, flipping once, until cooked through, approximately 4 minutes per side.
Step 13
Serve with vegetables and rice.
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