Vegetable Stir-Fry Over Rice - cooking recipe

Ingredients

1 tsp. cornstarch
1 c. chicken broth
1/2 tsp. ginger powder
1 large onion, thinly sliced
2 red peppers, thinly sliced
8 oz. fresh bean sprouts
1/2 c. soy sauce
1/4 c. spicy brown mustard
3 Tbsp. vegetable oil
1 green pepper, thinly sliced
16 oz. fresh pea pods

Preparation

Mix soy sauce and cornstarch, then add broth, mustard and ginger.
Set aside.
Heat oil in skillet; stir-fry onions and peppers for 3 minutes.
Stir in pea pods and cook an additional 2 minutes.
Stir in sauce mixture and bring to a boil, stirring constantly.
Gently stir in bean sprouts until warm.
Serve over rice.
Good served with baked chicken.