Spring Veggie Stir Fry

1 onion, chopped

¹⁄₂ inch ginger, chopped

1 Zucchini, chopped

3 carrots, chopped

1 bunch bok choy, chopped

8 small sweet red and yellow peppers, cut into ¹⁄₂ inch pieces

10-15 snow peas

1 hot pepper, chopped

¹⁄₃ cup soy sauce

2 tablespoons maple syrup

1 tablespoon mirin

2 teaspoons corn starch

1 teaspoon crushed red pepper

2 teaspoons salt

2 teaspoons whole black pepper

1 tablespoon toasted sesame oil

1 tablespoon vegetable oil

In a bowl, combine the soy sauce, maple syrup, mirin, cornstarch, ginger and red pepper flakes. Whisk to blend and set aside.

In a skillet, warm the oil over medium heat. Add the onion, fry until caramalized. Add the other veggies and cook until softened.

Pour the prepared sauce, cook over low heat for a few minutes with continuous stirring until the sauce thickens.

Remove from heat and serve with rice.