Submitted by: Tulkoff
Check out this tasty vegetable stir fry. The secret is in the sauce!
1 Tbsp cornstarch
1 Tbsp water
1 Tbsp vegetable oil
1 small onion, sliced
2 tsp Seaside Garlic in Oil
1 of each bell pepper (yellow, orange, red, and green), sliced into strips
2 carrots, julienned
4 oz baby corn
¾ cup Tulkoff Traditional Steak Sauce
¼ cup soy sauce
Combine the cornstarch and water in a small bowl until a smooth paste forms. Set aside. This will help thicken the stir fry sauce and coat the vegetables more evenly.
In a wok, heat the vegetable oil until simmering. Add the sliced onion and garlic to the hot oil, stirring frequently until fragrant and translucent, about a minute. Toss in pepper strips, carrot, and baby corn. Stir fry for 3-4 minutes or until vegetables are tender.
Add the steak sauce and soy sauce and stir fry for another minute to allow flavors to develop. Turn down the heat and add the cornstarch mixture while stirring vigorously for 30 seconds or until sauce thickens.
Serve with rice or lo mien noodles.