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Provide hotdogs.
Provide sliced carrots.
Prepare broccoli.
You need to prepare cauliflower.
You need to prepare vegetable oil.
You need to prepare Heinz tomato ketchup.
You need to prepare chicken broth.
You need cornstarch.
Prepare yellow prepared mustard.
Use water.

Stir-fries probably aren't what come to mind when most people think of comfort food, but for me, there isn't much that's more satisfying than a steaming hot plate of tender-crisp veggies smothered in gingery With that in mind, I created this winter vegetable stir-fry with a favorite from each category. With this easy vegan stir-fry recipe, you can whip up a simple Chinese-style brown sauce, cook some rice noodles, and stir-fry a rainbow of fresh. Combine soy sauce, vegetable broth, brown rice syrup, ginger, garlic, and arrowroot in a medium saucepan; cook over medium heat until thickened. Stir-fries are one of the easiest (and tastiest) ways to use up leftover vegetables.

Mix mustard, ketchup, and chicken broth together set aside.
Cut hotdogs on a bias. Heat oil in a pan add hotdogs..
When hotdogs are crispy remove the hotdogs. Add veggies to oil and stir fry 3 minutes add chicken broth, mustard, and ketchup. Cook them till your desired doneness..
Add hotdogs back and add cornstarch solution of water and cornstarch. Cook 2 minutes let rest 7 minutes stir and serve.

Just slice and dice your ingredients, cook everything down in a pan, and serve over rice or quinoa. Vegetable Stir-Fry With Brown Rice and Honey-Soy Sauce. It's big on flavor and so easy to make. Stir-Fried Sugar Snap Peas With Shiitake Mushrooms and Tofu. (Grant Butler/The Oregonian). There's so much to love about spring cooking.

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