Gingered Vegetables - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 c. each: sliced carrots, sliced celery, sweet red pepper strips, chopped onion, broccoli flowerets and snow peas
1 large clove garlic
1/2 tsp. ground ginger
2 Tbsp. cornstarch
1 (10 3/4 oz.) can chicken broth or beef broth

Preparation

In 10-inch skillet or wok over high heat in hot oil, stir-fry carrots, celery, red pepper and onion for 3 minutes.
Add broccoli, snow peas, garlic and ginger.
Sprinkle cornstarch over vegetables. Add broth.
Cook until mixture boils and thickens, stirring often. Serve over rice with soy sauce if desired.
Makes 4 cups or 4 to 6 servings.