Stir Fry Vegetables

• 1/4 cup molasses
• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 4 teaspoons cornstarch
• 1 tablespoon gingerroot, minced
• 1 teaspoon garlic, minced
• 1/8 teaspoon red pepper flakes
• 1 tablespoon canola oil
• 1 cup snow peas
• 1 cup purple cabbage, thinly sliced
• 1/4 cup onion, diced
• 2/3 cup carrot, shredded
• 1/4 cup water chestnut, sliced
• 1 1 cup zucchini or 1 cup yellow squash

1. In a bowl, combine the molasses, broth, soy sauce, cornstarch, gingerroot, garlic, and red pepper flakes. Set aside.
2. Heat the oil in a wok or heavy skillet. Add the vegetables and stir fry for 2 minutes until crisp tender. (A skillet may take a bit longer).
3. Mix in the molasses mixture. Cook this until the sauce begins to thicken and the vegetables are coated.

molasses, chicken broth, soy sauce, cornstarch, gingerroot, garlic, red pepper, canola oil, snow peas, purple cabbage, onion, carrot, water chestnut, zucchini

Taken from www.food.com/recipe/stir-fry-vegetables-479417 (may not work)