Stir Fry with Garlic Brown Sauce

1 small carrot, peeled and sliced
1 cup broccoli flowerets
1 cup mushrooms, quartered
1 small onion, diced
2 cloves garlic, sliced
1 cup bean sprouts
1 tablespoon vegetable oil

1/3 cup soy sauce
4 teaspoons rice vinegar
4 teaspoons sugar
1 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon ginger puree
1 tablespoon cornstarch
white pepper

1. Combine all of the sauce ingredients and puree in a blender or with a hand mixer until smooth.
2. Heat oil in a wok or large skillet over medium heat and add carrots and broccoli, frying until the broccoli becomes bright green.
3. Add the mushrooms, onion and garlic and continue to fry until mushrooms become just tender.
4. Turn up the heat, toss in the bean sprouts and half the sauce and bring to a boil.
5. Turn off the heat and stir vegetables, allow sauce to thicken slightly then serve over cooked white rice with the remaining sauce.

Makes 4 servings