Vegetables Oriental - cooking recipe

Ingredients

1 (10 1/2 to 10 3/4 oz.) can chicken broth
2 Tbsp. cornstarch
1/2 tsp. sugar
1/4 tsp. ground ginger
2 Tbsp. dry sherry
1 Tbsp. soy sauce
1 c. thin sliced carrots
2 c. fresh pea pods
4 c. cut broccoli
1/2 c. slivered almonds

Preparation

In 10-inch skillet combine broth, cornstarch, ginger, sugar, sherry and soy sauce.
Over medium heat, bring to boil, stirring constantly.
Add vegetables.
Reduce heat to low.
Cover; simmer 10 minutes or until tender, stirring occasionally.
Garnish with almonds before serving.
Yield:
4 cups.