Hot 'N Spicy Veggies

• 2 tsp. cornstarch
• 2 tsp. sugar
• 1/4 to 1/2 tsp. dried red pepper flakes
• 1/2 c. water
• 2 (10 oz.) pkg. frozen broccoli spears, thawed
• 2 tsp. olive oil
• 1 medium onion, thinly sliced into rings
• 3 medium carrots, diagonally sliced
• 1 1/2 lb. small, fresh mushrooms, halved

1. Combine first 4 ingredients in a small bowl; mix well and set aside.
2. Cut flowerets off of broccoli spears; cut spears into 1/4-inch diagonal slices.
3. Set flowerets and spears aside.
4. Coat a large heavy skillet or wok with oil; add broccoli and carrot. Stir-fry 5 minutes or until crisp-tender.
5. Add mushrooms; stir-fry 2 minutes.
6. Stir in mixture; cook, stirring constantly, until sauce is thick.
7. Serve immediately.
8. Makes 8 servings.

cornstarch, sugar, red pepper, water, frozen broccoli, olive oil, onion, carrots, fresh mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723105 (may not work)