1/2 cup plus 1 Tablespoon vegetable broth, divided
3 Tablespoons Oriental rice wine vinegar
1 teaspoon Chinese five-spice powder
2 Tablespoons low-salt soy sauce
2 (1/3 cup) ounces slivered almonds
1 teaspoon Canola oil
1/2 medium yellow onion, sliced (1 cup)
1 medium red bell pepper, sliced (1 cup)
2 medium carrots, sliced (1 cup)
1 15-oz can straw mushrooms, drained (1 cup)
1 15-oz can whole baby corn, drained and cut in half (2 cups)
1 teaspoon cornstarch
To make the sauce, mix 1/2 cup of the vegetable broth, the vinegar, five-spice, garlic, and soy sauce together. Heat wok or large nonstick frying pan on high heat. Add almonds and toss until golden, about 30 seconds. Remove to a plate and set aside. Add oil and heat on high until smoking. Add onion, red bell peppeer, celery, and carrots and stir-fry 3 minutes. Add mushrooms and corn and sauce to wok and boil 3 minutes. In a bowl, whisk cornstarch with remaining 1 tablespoon broth and add to wok. Boil about 300 seconds to thicken sauce. Remove from heat and return vegetables to wok. Toss with sauce to coat vegetables.
This is great when served with quick fried rice. It's also fun to cut the carrots in strips, rather than in the usual slices. I actually used our soy-sauce-like terryiaki rather than soy. And I used a decent amount of pepper.
Probably next time we make it we should substitute in vegetables that Matt actually likes. Also, I think it would be easier just to stirfry the vegies in the sauce rather than make the sauce separately. Try this next time.
Vegetarian Dinners in Minutes, pg 106