Curried Vegetables - cooking recipe

Ingredients

1 c. chicken broth
1 Tbsp. cornstarch
1/2 tsp. salt
2 Tbsp. vegetable oil
1 c. sliced carrot
1 c. cauliflower flowerets
1/3 lb. fresh green beans, broken into 1-inch pieces
1 c. sliced zucchini
1 small sweet red pepper, coarsely chopped
1 c. broccoli flowerets
2 to 3 tsp. curry powder

Preparation

Combine first 3 ingredients; stir until cornstarch dissolves. Set aside.
Heat oil in a large skillet.
Add vegetables; stir-fry 8 minutes, or until crisp-tender.
Add curry powder; stir-fry 15 seconds.
Stir in cornstarch mixture; stir-fry 1 minute, or until thickened.
Serve immediately.
Yields 6 to 8 servings.