Ingredients
2tbspolive oil
2garlic cloves,minced
1cuponion,chopped
1cupzucchini,chopped
1cupyellow squash,chopped
1cupbroccoli,chopped
1cupred bell pepper,chopped
1cupsmall button mushrooms
1cupedamame,shelled
½cupbaby corn,chopped
½cupcarrots,cut into matchsticks
½cupsnow peas ,chopped
½cupfresh orange juice
¼cupsoy sauce
¼cuphoney
1tbsphoisin sauce
1tbsprice wine
1tbspfresh ginger,minced
1tspchili garlic sauce
1tspfish sauce
½tspsesame oil
green onions,chopped, optional
sesame seeds,optional
Preparation
In medium bowl, whisk together the orange juice, soy sauce, honey, hoisin sauce, rice wine, ginger, chili garlic sauce, fish sauce and sesame oil. Set aside
Place a high sided skillet or wok over medium heat.
Add the olive oil and garlic.
Cook the garlic for 1 minute or until fragrant. Remove the garlic from the pan and reserve.
Add the onion to the pan, then cook for 2 minutes.
Stir in the zucchini, squash, broccoli and bell pepper, then cook for an additional 1 to 2 minutes.
Add the mushrooms to the pan, then cook for 1 to 2 minutes or until tender.
Stir in the edamame, corn, carrots and snow peas, then cook for an additional 1 minute.
Pour the sauce over the beef stir fry, then toss to combine.
Cook for 2 to 3 minutes, tossing a few times to allow the sauce to thicken and caramelize.
Top the stir fry with sliced green onions and toasted sesame seeds, if desired.
Serve warm, and enjoy!
