QUICK VEGETABLE STIR-FRY


2 bags frozen oriental stir-fry vegetables
2 cloves garlic, chopped
3 teaspoons sesame oil

Sauce:

3/4 cup vegetable broth
2 tablespoons soy sauce
1 tablespoons brown sugar
1 tablespoons rice wine vinegar
2 teaspoons cornstarch

Whisk sauce ingredients together in a medium-bowl and let sit for 10 minutes.

Heat skillet or wok over medium high heat and add the oil. Cook garlic for 30 seconds before adding the frozen vegetables. Cook vegetables for about 5 minutes or until thawed. Stir in sauce mixture and cook until sauce has thickened.