INGREDIENTS
1 lb
Flank steak
1/4 cup
Basil, small fresh leaves
2
Carrots
2
Garlic cloves
1
1-inch (2.5-cm) piece Ginger, fresh
4 oz
Sugar snap peas
1
Yellow squash
1 tbsp
Honey
1/4 cup
Soy sauce
1 tsp
Cornstarch
1
Salt and freshly ground pepper
2 tbsp
Canola oil
3 tbsp
Sherry