Glazed Vegetables - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 c. sliced carrots
1 c. sliced celery
1 c. sweet red peppers
1 c. sliced onion
1 c. broccoli florets
1 c. snow peas
1/4 tsp. ground ginger
1/4 tsp. garlic salt or powder
2 Tbsp. cornstarch
1 (14.5 oz.) can vegetable broth

Preparation

In a 10-inch skillet or wok, stir-fry carrots, celery, peppers and onion in hot
oil for 3 or 4 minutes until tender-crisp.
Add broccoli, snow peas, ginger and garlic.
Add cornstarch and stir in broth. Cook over medium heat until mixture comes to a boil and thickens.
Reduce heat to low and cook 2 minutes until vegetables are tender-crisp.
Serves 4 to 6 people.