Nutrition per serving may change if servings are adjusted.
½ cup cold water
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
½ teaspoon ground ginger
1 tablespoon canola oil or cooking oil
2 cups broccoli and/or cauliflower florets
1 carrot, thinly bias-sliced
¼ cup chopped onion
1 clove garlic, minced
½ cup fresh sugar snap peas, tips and strings removed (about 2 ounces)
½ large red or green sweet pepper, seeded and cut into strips
½ (14 ounce) can baby corn, drained and halved crosswise
½ (8 ounce) can sliced water chestnuts, drained
In a small bowl, stir together the water, soy sauce, cornstarch, and ginger; set aside.
In a wok or large skillet, heat oil over medium-high heat. Add broccoli and/or cauliflower, carrot, onion, and garlic; stir-fry for 6 to 8 minutes or just until tender. Add sugar snap peas, sweet pepper, baby corn, and water chestnuts; stir-fry for 2 minutes.
Stir cornstarch mixture; add to vegetables in wok or skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.