1/2teaspoonof crushed red pepper flakes (or less, depending on how spicy you want it)
3cloves garlic, pressed
1Tablespoonof soy sauce
1/4cupof vegetable broth
1Tablespoonof sesame oil
Cooked brown rice
Heat 1 Tablespoon of peanut or wok oil on high in a large wok or skillet and add mushrooms, peanuts, water chestnuts, and baby corn. Heat until golden browned, then add red bell pepper, broccoli, green onions and mung bean sprouts. Stir, combine, and cook about 2 minutes.
Combine in a measuring cup: rice vinegar, plum vinegar, ginger, red pepper flakes, garlic, cornstarch, soy sauce, vegetable broth, and sesame oil. Add sauce, combine and cook for another minute or so. Place on top of steamed brown rice. Enjoy!