Broccoli Stir-Fry

• 2 tablespoons dark soy sauce or light
• 2 teaspoons cornstarch or potato starch
• 2 teaspoons sugar or honey
• 1 tablespoon apple juice or sherry
• 1 tablespoon rice vinegar
• 2 teaspoons canola oil
• 6 shallots or 1 onion thinly sliced
• 2 garlic cloves thinly sliced
• 1 piece fresh ginger 1 1/2" very thinly sliced
• 2 carrots cut into matchsticks
• 1 pound broccoli florets
• 1 pound mixed vegetables finely-chopped
• almonds
• sunflower seeds
• fava beans
• fennel
• 2 teaspoons sesame oil

1. Combine the soy sauce, cornstarch, sugar, juice, and vinegar in a measuring cup and mix until smooth. Add enough water to make 1 cup, stir, and set aside.
2. In a large skillet or wok, heat the canola oil until sizzling hot. Add the shallots and garlic and stir-fry for 3 to 4 minutes.
3. Add the ginger, carrots, and broccoli. Then add the mixed vegetables, ensuring that leafy vegetables, such as bok choy, napa, or bean sprouts, are added last. Stir-fly for 4 to 5 minutes. If the mixture looks too dry, cover and reduce the heat for 1 to 2 minutes.
4. Add the almonds, sunflower seeds, and sesame oil and stir-fry for 30 seconds.
5. Pour over the sauce, stirring steadily until the mixture is boiling. Cook for another minute and serve at once.

soy sauce, cornstarch, sugar, apple juice, rice vinegar, canola oil, shallots, garlic, ginger, carrots, broccoli florets, almonds, sunflower seeds, fava beans, fennel, sesame oil

Taken from www.yummly.com/recipe/Broccoli-Stir-Fry-1649245 (may not work)