Vegetable stir-fry with garlic sauce | Reader's Digest Australia

Ingredients

• 1½ cups (375 ml) salt–reduced chicken stock
• 2 tablespoons salt–reduced soy sauce
• 2 tablespoons cornflour (cornstarch)
• ½ teaspoon chilli powder
• 1½ teaspoons peanut or vegetable oil
• 2 cloves garlic, crushed
• 3 tablespoons grated fresh ginger
• 2 cups (120 g) small broccoli florets
• 2 cups (360 g) fresh or canned baby corn
• 1 large red capsicum (bell pepper), halved, seeded and thinly sliced
• 1¼ cups (215 g) sliced water chestnuts
• 1 tablespoon sesame seeds, toasted, to garnish