2 TBS vegetable oil

1 small head of broccoli, cut into florets, tender stems chopped

½ cup green beans cut into 1” pieces

1 red bell pepper, julienne

½ yellow onion, julienne

1 large carrot, thin sliced

1 cup snow peas

Pinch of J.Q. Dickinson finishing salt

3 TBS Lindera Farms soy sauce

1 TBS sorghum syrup

Pinch of red pepper flakes

1 TBS cornstarch

1/3 cup orange juice

2 cloves of garlic, minced

1 TBS fresh ginger, minced

9Heat a wok, or large sauté, pan, over high heat. Add the vegetable oil. Add the broccoli, green beans, red bell pepper, yellow onion and carrot. Cook, stirring, until vegetables are crisp-tender, 3-5 minutes. Add the snow peas and stir to incorporate. Mix the soy sauce, sorghum syrup, red pepper flakes and corn starch in a small bowl until cornstarch is incorporated. Add the orange juice and stir .Add the garlic and ginger to the pan. Stir until fragrant. Add the sauce. Bring to a boil and cook until slightly thickened. Serve over rice.

Serves 4