Veggie Stir Fry

189  grams		baby carrots
100  grams		fresh chopped red peppers
89  grams		fresh cawliflower
60  grams		canned bamboo shoots
1  ounce		124 chopped canned water chestnuts
71  grams		fresh pea pods
50  grams		chopped fresh mushrooms
1  cup		water
1  packet		chicken boullion
1  teaspoon		honey
1  teaspoon		soy sauce
3  teaspoons		corn starch
8		sprays of olive oil

Tip: For nutritional information on all the ingredients in Veggie Stir Fry just click on each ingredient name. Then adjust the serving size for any Veggie Stir Fry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Chop all veggies
Spray wok with oilive oil....1-2 times when starting and then as needed.
Cook veggies as directed by wok...longest cooking first, then next that take less time...ending with the ones that cook the fastest.

Mix all veggies together in wok.

Make sauce combining water and boullion. Add honey and soy sauce.
Then add 3 tsp of corn starch (to thicken)

Add sauce to veggies in wok. Turn up heat to about med. Cook about 5 min until sauce thickens.