Veggie Stir Fry For One

• 3 tablespoons chopped red bell peppers
• 2 garlic cloves, minced
• 1/4 cup chicken broth
• 1/8 - 1/4 teaspoon black pepper (or to taste)
• 1 teaspoon cornstarch
• 1 tablespoon soy sauce
• 1/2 teaspoon white vinegar
• 1 (1 g) packet Splenda sugar substitute
• 1/4 teaspoon curry powder
• 1 teaspoon lemon juice or 1 teaspoon lime juice
• 1/2 cup broccoli floret
• 1/2 cup baby carrots
• 1/4 string beans or 1/4 snow peas

1. In a small bowl mix the chicken broth, pepper, cornstarch, soy sauce, vinegar, splenda, curry, and lemon juice. Set aside.
2. Heat a nonstick pan coated with pam over medium high heat and add garlic and peppers.
3. Saute for 2 minutes.
4. Add broccoli, carrots, and beans.
5. Saute until they reach your desired tenderness.
6. Reduce heat to low and add in the cornstarch mixture.
7. Cook for about 3 to 5 minutes or until sauce has thickened and veggies are completely coated.
8. Serve over brown rice if desired.

red bell peppers, garlic, chicken broth, black pepper, cornstarch, soy sauce, white vinegar, sugar substitute, curry powder, lemon juice, broccoli floret, baby carrots, string beans

Taken from www.food.com/recipe/veggie-stir-fry-for-one-351216 (may not work)