Honey Vegetable Stir Fry

We tried this last night with our fave-rave beekeeping bud, Steve Repasky, who gave it a thumbs up.  Steve favors meat dishes, so that's quite an endorsement!

Serves 4 to 6

canola oil to coat bottom of frying pan or wok

1/2 large Spanish onion, cut in 1/4 inch rings

3-4 garlic cloves, minced

toasted sesame oil

2 cups broccoli (stems peeled), cut in 1 inch pieces

1 red pepper, cut in 1 inch pieces

1 carrot, cut on the diagonal about 1/4 inch thick

1/4 small head of red cabbage, cut in 1 inch pieces

1/4 cup honey (we used fall honey)

1/4 cup soy sauce

1/4 cup chicken stock (you could use vegetable stock or even water)

1 teaspoon corn starch

1/2-1 teaspoon hot pepper flakes (or 1 teaspoon hot pepper sauce)

Cooked rice (for serving)

Heat canola oil in the pan over high heat.  Add onions and stir until they begin to separate.  Add garlic and toss to coat, cooking for a minute or so.  Add about 1 teaspoon sesame oil.   Add remaining vegetables and stir fry until they brighten in color and soften a bit.  Turn heat to medium. While veggies are cooking, in a bowl, add soy sauce to honey and stir to combine well.  In another bowl, add broth to corn starch and stir well to dissolve.  Add honey soy sauce mixture to veggies and toss to fully incorporate.  Add hot pepper flakes and toss. Add broth and corn starch mixture, stirring until thickened. Add a drizzle of sesame oil.  Taste and adjust seasonings.  You may want to add some more broth or soy sauce or even a little grated fresh ginger. Serve over cooked rice.