No-Soy Vegetable stir-fry

Ingredients (serves 2)

8 oz.(227g) assorted vegetables, cut into similar-sized pieces (broccoli, bell pepper, carrot, mushrooms, snow pea, etc.)
1 Tbsp. olive oil
For the sauce:
¼ cup vegetable broth
2 Tbsp No-Soy soy sauce
1 tsp cornstarch
1 garlic clove, minced
2 tsp brown sugar
1 tsp sesame oil

How to make it

1. In a large pan over high heat, drizzle with oil and stir-fry vegetables one at a time. Add them in order of longer-to-shorter cooking time. (e.g., add carrots, asparagus and mushrooms earlier than bell pepper, snow peas, or scallions)

2. In a bowl mix together vegetable broth, No-Soy soy sauce, cornstarch, sugar, and sesame oil.

3. When vegetables are cooked, turn off the heat and add the sauce. Stir thoroughly and the sauce will thicken and coat the vegetables with a nice bright color.