Buddha'S Delightful Vegetables - cooking recipe

Ingredients

SAUCE
1 1/2 cups vegetable broth (can use chicken broth if not preparing as vegetarian)
3 tablespoons soy sauce
1 1/2 tablespoons rice wine or 1 1/2 tablespoons sake
1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon sesame oil
VEGETABLES
2 tablespoons sesame oil
3 dried red chili peppers
1/2 cup sliced green onion
1 tablespoon minced garlic
2 peeled carrots, thinly sliced into coins
2 cups small broccoli florets
1 red bell pepper, cut into thin strips
2 cups shredded napa cabbage
1 cup canned baby corn
8 ounces can sliced water chestnuts, drained
hot cooked rice (optional)

Preparation

Combine sauce ingredients in medium bowl and blend well. Set aside.
Heat wok or very large skillet. Add 2 tablespoons sesame oil and heat until very hot. Add chili peppers and stir-fry until darkened. Add green onions and garlic; stir-fry 1 minute. Add carrots; stir-fry 4 minutes. Add broccoli and bell pepper; stir-fry 1 minute. Add cabbage and stir-fry 1 minute. Add baby corn and water chestnuts; stir-fry 30 seconds.
Stir sauce; add to vegetables and mix well. Cover wok or very large skillet and cook until vegetables are crisp-tender. Remove chili peppers. Serve over rice, if desired.