Stir-Fried Asian Vegetables - cooking recipe

Ingredients

3/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 cup carrot, sliced diagonally
1 cup celery, sliced diagonally
1/2 cup onion, chopped
1 1/2 cups snow peas, trimmed
1 (15 ounce) can baby corn, drained
1 (15 ounce) can straw mushrooms, drained

Preparation

Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
Set aside.
Heat oil in a wok or large nonstick skillet over high heat.
Add carrot, celery, and onion; stir-fry 2 minutes.
Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
Add broth mixture; stir-fry 1 minute or until thick and bubbly.