Buddha's Delightful Vegetables

We enjoy this healthy and delicious dish as a vegetarian dinner served over rice.

• Ready In: 50 mins
• Serves: 8

Ingredients

• SAUCE

• 1 1⁄2 cups vegetable broth (can use chicken broth if not preparing as vegetarian)
• 3  tablespoons soy sauce
• 1 1⁄2 tablespoons rice wine or 1 1⁄2 tablespoons sake
• 1  tablespoon sugar
• 1  tablespoon cornstarch
• 1  teaspoon  sesame oil

• VEGETABLES

• 2  tablespoons  sesame oil
• 3  dried red chili peppers
• 1⁄2 cup  sliced green onion
• 1  tablespoon  minced garlic
• 2  peeled carrots, thinly sliced into coins
• 2  cups  small broccoli florets
• 1  red bell pepper, cut into thin strips
• 2  cups  shredded napa cabbage
• 1  cup  canned  baby corn
• 8  ounces  can sliced water chestnuts, drained
•  hot cooked rice (optional)

Directions

1. Combine sauce ingredients in medium bowl and blend well. Set aside.
2. Heat wok or very large skillet. Add 2 tablespoons sesame oil and heat until very hot. Add chili peppers and stir-fry until darkened. Add green onions and garlic; stir-fry 1 minute. Add carrots; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 1 minute. Add cabbage and stir-fry 1 minute. Add baby corn and water chestnuts; stir-fry 30 seconds.
3. Stir sauce; add to vegetables and mix well. Cover wok or very large skillet and cook until vegetables are crisp-tender. Remove chili peppers. Serve over rice, if desired.