Asian Vegetable Stir Fry with a bit of Kick

• 1 1/2 cups low-salt vegetable broth
• 1 teaspoon cornstarch
• 4 tablespoons low-sodium soy sauce
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1/4 teaspoon pepper
• 1/8 teaspoon crushed red pepper
• 1 tablespoon olive oil
• 1 cup chopped onion
• 10 oz frozen broccoli
• 1 (15-ounce) can whole baby corn, drained, cut in half if you want
• 1 (15-ounce) can whole straw mushrooms, drained
• 1/2 tablespoon sriracha

Preparation

1. Combine first 7 ingredients in a small bowl; stir with a wire whisk until well-blended. Set aside.
2. Heat oil in a wok or large nonstick skillet over high heat. Add onion; stir-fry 2 minutes. Add broccoli, cover for 2 mins, stir occasionally.  Add corn and mushrooms; stir-fry 2 minutes. Add broth mixture; stir-fry 1 minute add sriracha.  Salt and pepper further to taste.