Veggie, hot and spicy stir fry (Serving size 1/2 cup)

1.5 cup, chopped or diced Broccoli, fresh florets and stems
1 medium (2-1/2" dia) Onions, raw , cut into strips
2 medium Carrots, raw , sliced thin
85 gram(s) Portabella Mushroom (1 medium cap=85g)
50 grams Cilantro, raw
3 cup, chopped Cabbage, fresh
4 clove Garlic pressed
3 tbsp Thin Soy Sauce (Healthy Boy mushroom soy sauce)
1 tbsp Oyster Sauce
2 tbsp Hoisin Sauce
15 gram(s) Chilli Garlic Sauce
2 tbsp Yum yum sauce
1 pepper Serrano Peppers
1 1tsp Sesame Oil
3 tsp Ginger Root
1 fl oz Water, tap
1 tbsp Argo 100% Pure Corn Starch
15 strips Sweet peppers (bell) (I used 3/4 of a large Red pepper)

I like to cut up all my veggies ahead of time so that they are ready when I make this.

Chop all ingredients diagonally except peppers and onions cut into strips. Heat a wok or frying pan until hot, add in sesame oil, stir fry onions, peppers, and garlic until tender crisp. Add in broccoli stalks, carrots and cilantro, cook for 1-2 min. Add in sauces and cabbage and Serrano pepper. Stir and cook until cabbage is wilted. Add in broccoli florets and sliced Portabella mushroom. Cook until broccoli is tender crisp. Mix cold tap water and cornstarch, stir into bottom of pan drippings and mix throughout, cook until sauce thickens.

Serving Size: Makes 12 (1/2 C.) Servings

Number of Servings: 12

Recipe submitted by SparkPeople user HALLOWEENJEN.