Chinese Mixed Vegetables - cooking recipe

Ingredients

2 Tbsp. vegetable oil
1 thinly sliced fresh ginger
1 (20 oz.) pkg. frozen California-style vegetables (cauliflower, broccoli and carrots)
1 clove garlic, minced
1/2 tsp. sesame oil
1/4 c. chicken broth
2 c. sliced Chinese cabbage
1 c. sliced fresh mushrooms
1 tsp. cornstarch

Preparation

Preheat wok or frying pan.
Add oil and swirl around.
Rub bottom and sides with ginger.
Discard ginger.
Add vegetables; stir-fry 2 minutes.
Add garlic, sesame oil and chicken broth. Bring to a boil.
Reduce heat, cover and simmer 4 minutes.
Remove cover.
Add cabbage, mushrooms and cornstarch, dissolved in 1 tablespoon water.
Cook, stirring until sauce is clear and thickened.
Makes 6 servings.