Buddha'S Delightful Vegetables

• SAUCE
• 1 1/2 cups vegetable broth (can use chicken broth if not preparing as vegetarian)
• 3 tablespoons soy sauce
• 1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• VEGETABLES
• 2 tablespoons sesame oil
• 3 dried red chili peppers
• 1/2 cup sliced green onion
• 1 tablespoon minced garlic
• 2 peeled carrots, thinly sliced into coins
• 2 cups small broccoli florets
• 1 red bell pepper, cut into thin strips
• 2 cups shredded napa cabbage
• 1 cup canned baby corn
• 8 ounces can sliced water chestnuts, drained
• hot cooked rice (optional)

1. Combine sauce ingredients in medium bowl and blend well. Set aside.
2. Heat wok or very large skillet. Add 2 tablespoons sesame oil and heat until very hot. Add chili peppers and stir-fry until darkened. Add green onions and garlic; stir-fry 1 minute. Add carrots; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 1 minute. Add cabbage and stir-fry 1 minute. Add baby corn and water chestnuts; stir-fry 30 seconds.
3. Stir sauce; add to vegetables and mix well. Cover wok or very large skillet and cook until vegetables are crisp-tender. Remove chili peppers. Serve over rice, if desired.

vegetable broth, soy sauce, rice wine, sugar, cornstarch, sesame oil, sesame oil, red chili peppers, green onion, garlic, carrots, broccoli florets, red bell pepper, cabbage, corn, water chestnuts, rice

Taken from www.food.com/recipe/buddhas-delightful-vegetables-284471 (may not work)