Ratatouille Stir Fry

• 2 tsp. vegetable oil
• 2 cups celery, sliced diagonally
• 1 cup green beans, thawed if frozen, cut into bite-size pieces
• 1 onion, thinly sliced
• 1/2 cup carrots, sliced
• 1/4 cup chicken stock or water
• 2 boneless skinless chicken breast halves, cut into 2x1/4 inch strips
• 2 zucchini, cut into 1x1/4 inch strips
• 1 cup cauliflower florets
• 1/2 cup green bell pepper, chopped
• 1/3 cup soy sauce
• 1/2 tsp. sugar
• 1/8 tsp. ground ginger
• 1/8 tsp. ground black pepper
• 1/8 tsp. garlic powder
• 3 cups spinach leaves, chopped
• 1 Tbs. water
• 2 tsp. cornstarch

1. Heat a wok or heavy nonstick skillet over high heat. Heat oil and add next 4 ingredients. Stir-fry 2 minutes. Add stock, cover pan and cook 3 minutes. Add chicken and next 8 ingredients. Stir-fry 3 minutes, uncovered. Stir in spinach and cook 1 minute. Blend water and cornstarch in a bowl and stir into chicken mixture. Cook 1-2 minutes, or until liquid is thick.

vegetable oil, celery, green beans, onion, carrots, chicken, chicken, zucchini, cauliflower florets, green bell pepper, soy sauce, sugar, ground ginger, ground black pepper, garlic powder, spinach leaves, water, cornstarch

Taken from www.epicurious.com/recipes/member/views/ratatouille-stir-fry-50172983 (may not work)