(Almost) One-Pan Vegetable Stir-Fry

• 1/3 cup stock (chicken or vegetable)
• 1 tablespoon soy sauce
• 1 tablespoon apricot preserves
• 1 tablespoon dry red wine
• 2 teaspoons cornstarch
• 2 teaspoons grated ginger
• 1 splash rice wine vinegar
• 2 garlic cloves, minced
• 2 medium carrots, peeled and sliced into rounds
• 1 head of broccoli (depending on size, use your best judgment)
• 6 ounces mushrooms (shiitake are great)
• 1 2 oz. package cellophane noodles

1. Whisk together the stock, soy sauce, apricot preserves, wine, cornstarch, ginger, and rice wine vinegar.
2. Bring a pot of water just to a boil. Remove from heat and add cellophane noodles. Let soak until softened, approximately 10 minutes, then drain. (Once cool, it also helps to chop the mass of noodles in half or thirds.)
3. Heat a few tablespoons of oil in a pan over medium-high heat. Add garlic and carrots and cook, stirring constantly, for 1 minute. Add broccoli and mushrooms and continue cooking, stirring often, for 3 minutes, or until the mushrooms and broccoli have just begun to soften. Add the sauce and cook for another 2 minutes, until the sauce begins to bubble and thicken. Turn off the heat and mix in the cellophane noodles until coated with sauce, then serve.

stock, soy sauce, apricot preserves, red wine, cornstarch, ginger, rice wine vinegar, garlic, carrots, broccoli, mushrooms, cellophane noodles

Taken from food52.com/recipes/62619-almost-one-pan-vegetable-stir-fry (may not work)