Sometimes we are just in the mood for vegetables. My kids do a pretty good job eating vegetables, but sometimes I just feel we need more. So I usually make a version of this recipe (depending on the vegetables we have on hand) and give them their favorite chopsticks to eat dinner with. They have fun eating their vegetables and I love that they are eating.

We received the “boy” chopsticks as a gift for Finnegan from some of our friends. Isla, of course, needed some as well. She got her “girl” chopsticks in her stocking last year. They have so much fun trying to use these.

Chopping up all of the vegetables in the house for a stirfry. Paul & I made Ma Po Tofu for dinner as well, but I don’t feel the recipe is worth sharing yet until we perfect it. This, however, is delicious.

Vegetable StirFry

1 1/2 tbsp cornstarch
1 cup vegetable (or chicken) broth
2 tbsp oyster sauce
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp dark sesame oil
2 tsp vegetable oil
1/2 zucchini, sliced
2 carrots, peeled and cut into small bites
1/2 large onion, sliced
4 small sweet peppers, slicd
1 head broccoli, cut into small florets
2/3 cup sugar snap peas, trimmed and cut in half
1 cup canned corn (optional)

Whisk cornstarch, broth, oyster sauce, soy sauce, rice vinegar, sugar and dark sesame oil together. Drizzle a little vegetable oil on the bottom of a large saute pan with high sides. Heat up pan on medium-high heat and add in the vegetables. Let cook for 3-5 minutes just to saute a little and then add in the liquid. Cover the pan and bring the heat down to low and let cook for 10 minutes or until veggies are cooked and sauce is thickened. Serve over rice.

Based off of a recipe found on myrecipes.com