The Blind Chef

Ingredients

• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 cups cooked rice, for serving

Instructions

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1. In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and water to make the sauce. Set aside.
2. Wash and cut all vegetables. Have everything ready before you start cooking, as stir fry moves quickly.
3. Heat the vegetable oil in a large skillet or wok over high heat until shimmering.
4. Add the broccoli and bell pepper. Stir fry for 3 to 4 minutes, tossing frequently, until beginning to soften.
5. Add the snap peas and garlic. Stir fry for 1 to 2 minutes more.
6. Pour the sauce over the vegetables and toss to coat. Cook for 1 minute until the sauce thickens and coats everything.
7. Serve immediately over cooked rice.