Vegetable Stir Fry

You will need:
1 large carrot, sliced
2 cups medium broccoli florets
8 oz can baby corn spears, drained
8 oz mushrooms, sliced or quartered
1 whole sweet pepper, sliced
2 tbsp cooking oil
2 tbsp unsalted butter
3 garlic cloves, peeled and minced
2 tsp ginger, minced

Stir Fry Sauce:
1/4 cup chicken broth, (see tips)
1/2 tsp cornstarch
3 tbsp low sodium soy sauce
2 tbsp honey
1/4 tsp hot sauce, optional
Method:
In a large non-stick skillet or wok, over medium heat, heat the oil. Add the vegetable and stir fry about 3 minutes or until vegetables are crisp-tender. Add the butter, garlic, ginger and cook until fragrant. In a small bowl, combine all the ingredients for the stir fry sauce. Pour the sauce over the vegetables and stir. Turn heat down to medium/low and cook 3-4 minutes, until sauce thickens and vegetables are desired tenderness.

TIP: 1 large Maggi cube to 1 cup of water will give you broth. You can use canned mushrooms as well.