Sauce

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¼ cup soy sauce

¼ cup water

2 Tbsp brown sugar

1 tsp toasted sesame oil

2 cloves garlic, minced

1 tsp grated fresh ginger

1 Tbsp cornstarch

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Veggies

¾ lb. broccoli

2 carrots

8 oz. mushrooms

8 oz. sugar snap peas

1 small onion

1 red bell pepper

2 Tbsp cooking oil

1 tsp sesame seeds

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1. Make the stir fry sauce first. Combine the soy sauce, water, brown sugar, sesame oil, garlic, ginger, and cornstarch in a small bowl. Set the sauce aside.

2. Chop the vegetables into similar-sized pieces. It's up to you whether you slice, dice, or cut into any other shape you prefer.

3. Heat up the wok to medium heat and dry fry the mushrooms until they release their liquid. Then remove.

4. Add the cooking oil to a very large skillet or wok. Heat over medium-high. When the pan and oil are very hot (but not smoking), add the hardest vegetables first: carrots and broccoli. Cook and stir for about a minute, or just until the broccoli begins to turn bright green.

5. Next, add the sugar snap peas. Continue to cook and stir for a minute or two more.

6. Finally, add the softest vegetables, bell pepper and onion. Continue to cook and stir just until the onion begins to soften, then add the mushrooms.

7. Give the stir fry sauce another brief stir, then pour it over the vegetables. Continue to cook and stir until the sauce begins to simmer, at which point it will thicken and turn glossy. Remove the vegetables from the heat, or continue to cook until they are to your desired doneness.

8. Top the stir fry with sesame seeds and serve!