Vegetable Stir-Fry

• 3 cloves garlic, peeled
• 1 Tbsp. rice vinegar
• 1 Tbsp. soy sauce
• 1 Tbsp. catsup
• 1 chicken bouillon cube, crumbled
• 1/4 tsp. Chinese 5 spice seasoning
• 1 1/2 Tbsp. vegetable oil
• 1 tomato, peeled and cut in wedges
• 4 small carrots, cut lengthwise
• 1 medium onion, cut in wedges
• 8 stalks asparagus, cut up
• 2 Tbsp. water
• 4 small yellow squash, cut lengthwise
• 1 c. sliced celery

1. In blender, process garlic with vinegar until finely chopped. Add soy sauce, catsup, bouillon and spice.
2. Blend smooth.
3. Heat oil in wok or large skillet over high heat.
4. Stir-fry carrots 2 minutes.
5. Add onions and fry 1 minute.
6. Add asparagus, stir and add 1 tablespoon water.
7. Cover lightly and steam 5 minutes.
8. Add squash, celery and remaining water.
9. Cover and steam 5 minutes or until tender-crisp.
10. Stir in tomato and garlic sauce.
11. Cover and cook 1 minute.

garlic, rice vinegar, soy sauce, catsup, chicken bouillon cube, vegetable oil, tomato, carrots, onion, stalks asparagus, water, yellow squash, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=792213 (may not work)