-
1. In a large skillet, heat 1 Tbsp sesame oil over medium heat. Add potatoes and cook for 3-5 minutes. Add 3 Tbsp water and cook for an additional 5 minutes.
-
2. While the potatoes cook, mix together soy sauce, 1 Tbsp sesame oil, honey, ginger and garlic in a small bowl. In a separate bowl, whisk together cornstarch and 1/4 cup cold water. Whisk into soy sauce mixture.
-
3. Add additional 1 Tbsp of oil to pan with potatoes. Add corn, bamboo shoots and fresh vegetables to pan. Stir to combine and cook for 2-3 minutes. Stir in soy sauce mixture and bring to boil, stirring frequently. Cook for 2-3 minutes or until sauce is thickened and vegetables are crisp-tender.