Garden Vegetable Stir-Fry - cooking recipe

Ingredients

1/2 c. chicken broth
3 Tbsp. soy sauce
1 Tbsp. cornstarch
2 Tbsp. cooking oil
1 tsp. grated fresh ginger root
1 clove garlic, minced
3 c. vegetables *
1 lb. boneless chicken or pork, cut into bite-sized slices
1 c. broken walnuts

Preparation

Blend broth, soy sauce and cornstarch; set aside.
Heat oil in wok.
Stir-fry meat, ginger root and garlic, until mostly cooked. Add vegies and stir-fry for 3 to 5 minutes.
Add nuts; stir 1 to 2 minutes.
Add soup mixture.
Cook until bubbly.
Cover and cook 1 to 2 minutes.
Serve on rice or Chinese noodles.
Serves 4 to 6.