EASY STIR-FRY VEGETABLES

2 C. broccoli florets
1 C. broccoli stalk, peeled
½ C. carrots
1 C. sliced mushrooms
½ C. bell peppers, red or green
1 C. zucchini
1 C. yellow sunburst squash
½ an onion, chopped
½ C. water with 2 Tbsp. Mock Chicken Broth
½ C. water with 3 Tbsp. cornstarch
1 Tbsp. toasted sesame oil
1 Tbsp. olive oil
¼ C. water
Soy sauce to taste
Black pepper to taste
½ block firm tofu, cubed (optional)

1. In a wok or large skillet, heat oil over medium heat and sauté onion until translucent.
2. Add the carrots and broccoli stalks. Stir for about a minute, then add the mushrooms.
3. Pour in ¼ cup water. Add the zucchini, squash, bell pepper and 1 Tbsp. soy sauce.
4. Stir for about 1 minute. Add broccoli florets and cover. After 3 minutes, add broth and sesame oil.
5. Check if veggies are done, then add cornstarch mixture. Add black pepper if desired.