| 10 | 15 | 370 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 2 |
| 1 spray (about 1/3 second) | Olive oil cooking spray |
| 1 medium pepper(s) | Red bell pepper (sliced) |
| 1 medium pepper(s) | Yellow bell pepper (sliced) |
| 1 cup | Sugar snap peas |
| 1 cup sliced | Carrots |
| 1 cup | Shiitake mushrooms, raw |
| 1 head | Broccoli (2 cups) |
| 1 cup | Sweet corn, canned, drained |
| 1/2 cup | Water chestnut, raw |
| 1 Pouch | Stir Fry - HEB Cooking Sauce |
Instructions:
1.) Add 1 tablespoon olive oil over medium-high heat in a wok or large skillet. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
2.) Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired.
| Fruit | 0.5 |
| Vegetables | 5.9 |
