Vegetable Thai Curry Stir Fry

• 1 cup chicken broth
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon celery salt
• 1/2 medium onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon gingerroot, grated
• 2 -3 cups broccoli florets
• 1 red bell pepper, chopped
• 10 ounces of sliced carrots
• 1 jalapeno, chopped
• 1 tablespoon canola oil
• 3 cups hot cooked rice

1. Combine chicken broth, soy sauce, cornstarch, curry powder, turmeric and celery salt. Stir well and set aside.
2. Preheat a large deep pan over medium-high heat. Add oil and stir fry onion, garlic and ginger for one minute. Remove to a bowl.
3. Add broccoli, red bell pepper, carrots and jalapeno to pan. Stir fry for 2-3 minutes or until crisp tender. Remove to a bowl.
4. Stir broth mixture and add to pan; cook and stir until thickened and bubbly. Return all vegetables to the pan and heat through.
5. Serve over hot rice.

chicken broth, soy sauce, cornstarch, curry powder, turmeric, celery salt, onion, garlic, gingerroot, broccoli florets, red bell pepper, carrots, canola oil, rice

Taken from www.food.com/recipe/vegetable-thai-curry-stir-fry-467349 (may not work)