Mark and Shannon's Vegetable Stir Fry

• 12 head bok choy, chopped
• 12 head broccoli, separated into florets
• 4 large spinach leaves, sliced
• 15 baby carrots, sliced into coins
• 1 (14 ounce) can bean sprouts, drained (I was going to use fresh, but was unable to find)
• 1 (15 ounce) can baby corn, drained
• 3 dashes soy sauce
• 0.5 (12 1/8 ounce) jarkikkoman's stir-fry sauce
• 2 -3 dashes garlic powder
• 6 ounces uncooked vermicelli or 6 ounces angel hair pasta, broken in half

1. Throw bok choy, broccoli, and carrots into a large pot sprayed with nonstick cooking spray, and cook on medium to medium high heat stirring occasionally.
2. In a medium saucepan, boil water for pasta and cook until done.
3. In the meantime, while your vegetables are cooking, add the 3 dashes of soy sauce and garlic powder.
4. Make sure to stir the vegetables, there should be a lot of juice in the bottom of your pan (I was going to add some cornstarch at this point to thicken the juices into sauce, but he wouldn't let me).
5. When the pasta is done, add the corn, bean sprouts and spinach to vegetables in large pot, then add well drained pasta.
6. Stir in the 1/2 jar of stir fry sauce.
7. Enjoy!
8. We sure did and if it's just two of you, you'll have dinner already made for tomorrow!

choy, broccoli, spinach leaves, baby carrots, bean sprouts, baby corn, soy sauce, garlic, vermicelli

Taken from www.food.com/recipe/mark-and-shannons-vegetable-stir-fry-26971 (may not work)