Sarah'S Easy Vegetable Stir-Fry

• Sauce:
• 3 1/2 cups cold water
• 2/3 cup low-sodium soy sauce
• 5 tablespoons vegetarian beef-flavored bouillon
• 3 tablespoons cornstarch
• 2 1/2 tablespoons white sugar
• 4 teaspoons bottled minced garlic
• 2 teaspoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon minced fresh ginger root
• 1/4 teaspoon red pepper flakes, or more to taste
• Vegetables:
• 3 tablespoons peanut oil, or more as needed
• 1/2 head cabbage, coarsely chopped
• 1 bunch asparagus, cut into 1-inch pieces
• 2 cups sliced carrots
• 1 (8 ounce) package fresh broccoli florets
• 2 cups snow peas
• 2 cups diagonally sliced celery
• 2 cups cooked white rice

1. Combine water, soy sauce, bouillon, cornstarch, sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes in a saucepan over medium-high heat. Whisk until cornstarch is fully dissolved, about 3 minutes. Bring to a boil, stirring frequently. Boil until thickened and reduced by a third, about 10 minutes. Remove from heat.
2. Pour peanut oil into a large skillet or wok. Add cabbage, asparagus, carrots, broccoli, snow peas, and celery. Saute over medium-high heat until tender but not mushy, stirring with a spatula, about 10 minutes. Reduce heat to low; pour sauce over vegetables and stir until completely coated. Serve over rice.

cold water, soy sauce, vegetarian beef, cornstarch, white sugar, garlic, rice vinegar, sesame oil, fresh ginger root, red pepper, vegetables, peanut oil, cabbage, carrots, fresh broccoli florets, snow peas, celery, white rice

Taken from www.allrecipes.com/recipe/261226/sarahs-easy-vegetable-stir-fry/ (may not work)