Stir-Fry Vegetables - cooking recipe

Ingredients

1/2 c. boiling water
1 cube instant beef bouillon
3 Tbsp. soy sauce
1/4 tsp. ginger
1/4 tsp. instant minced garlic
4 tsp. cornstarch
1 c. thinly sliced celery
2 c. cut up broccoli
1 c. sliced mushrooms
1 c. thinly sliced carrots
1 green pepper, cut in thin 1-inch strips
2 Tbsp. oil

Preparation

In small bowl, combine water and bouillon cube.
Stir until dissolved.
Set aside.
In a separate bowl, combine soy sauce, ginger and garlic.
Add cornstarch, stirring until well blended. Stir aside.
Add oil to large skillet and heat until water drop will sizzle in skillet.
Add vegetables all at once.
Stir until vegetables are coated with oil.
Add bouillon mixture.
Cover and cook until vegetables are tender (about 5 minutes).
Stir mixture 1 to 2 times during cooking.
Push vegetables to side of skillet. Add cornstarch mixture to skillet.
Cook until sauce is thickened and bubbling.
Stir to coat vegetables with sauce.