Serve with tea and gingersnap cookies
Yield: 4 servings
Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside.
Heat oil in wok or large skillet over medium-high heat. Add vegetables; cook and stir vegetables 2 to 3 minutes or until tender. Add honey mixture; cook and stir about 1 minute or until vegetables are glazed and sauce is bubbly. Serve vegetables over steamed noodles or rice.
Recipe Tip: May add skinless, boneless chicken breast strips. Saute first in oil, keep hot, then proceed with recipe directions. Add cooked chicken breast strips atop vegetables.
Please note that some ingredients and brands may not be available in every store.