A fast, colorful stir fry of shiitake mushrooms, bell pepper, carrot, and snap peas tossed in a savory soy and sesame sauce. Ready in 20 minutes and great over brown rice.
0 In a small bowl, whisk together the soy sauce, vegetable stock, and cornstarch, set aside.
1 Heat the oil in a large skillet or wok over medium-high heat.
2 Add the shiitake mushrooms, bell peppers, ginger, and garlic. Cook, stirring constantly, 5 minutes.
3 Add the carrots, snap peas, and scallions and cook 2 more minutes, stirring constantly.
4 Stir in the soy sauce mixture. Cook for 2 more minutes, until the sauce comes to a boil and thickens.
5 Serve over brown rice and top with toasted sesame seeds.
