Mix Drew’s Organics Shiitake Ginger Dressing and Marinade, soy sauce and cornstarch in a small bowl. Set aside.
Heat a wok or large skillet over medium heat. Add 1 tbsp olive oil. Next, add garlic and sautée for 30 secs to 1 minute. Add red and yellow bell pepper, sugar snap peas, carrots, mushrooms, broccoli, baby corn, water chestnuts and minced garlic. Cook for about 3 minutes. Vegetables should be partially cooked and still crunchy.
Add Drew’s Organics Shiitake Ginger Dressing mix to pan. Sautéed for an additional 2-3 minutes or until desired firmness of vegetables. Top with sesame seeds.
Substitute shiitake mushrooms for any other mushroom variety. Don’t worry, there’s enough shiitake flavor in the Drew’s Organics Dressing.
Make this stir fry gluten-free by using liquid aminos or a gluten-free soy sauce.
Jasmin Foster is a registered dietitian and food photographer in Washington, D.C. who believes in healthy balanced eating.
- 1/2 cup Drew's Organics
- 1 tsp cornstarch
- 1 tbsp soy sauce
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1/2 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup sugar snap peas
- 1 cup sliced carrots
- 1 cup mushrooms sliced
- 1 cups broccoli
- 1/2 cup baby corn
- 1/2 cup water chestnuts
- sesame seeds (optional)