Ingredients

• Sauce
• 1/3 cup dry cooking sherry
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1/4 cup finely chopped scallions
• 1 teaspoon minced fresh ginger
• 1 garlic clove, minced


• Vegetables
• 1 cup broccoli florets
• 1 cup cauliflower florets (you can use various colors of cauliflower)
• 3 small red potatoes, thinly sliced
• 1/3 cup small baby corns (in can or pickled in jar), cut into bite-size pieces
• 1 carrot, diagonally sliced into bite-size pieces
• 1/2 sweet red (bell) pepper, sliced into bite-size pieces
• 1/2 cup snow peas
• 2 tablespoons olive or other oil
• 1/3-1/2 cup water

Directions

Sauce
Whisk all ingredients together in a small mixing bowl and set aside.

Vegetables
Heat a large skillet or wok on medium high. Add oil and allow to heat for about 15 seconds. Pour vegetables into skillet and add 1/3 cup water. Begin stir frying, shaking pan occasionally to evenly coat with oil and water. When water has nearly completely evaporated, pierce a carrot to see if it is tender. If it is still too firm, add a little more water (about 1/4 cup) and continue cooking just until vegetables are tender, yet firm. Cook until water has completely evaporated and vegetables are cooked, then add sauce and stir to thoroughly coat. Serve.