Veggie Stir-Fry

• 2 teaspoons cornstarch
• 1/2 cup cold water
• 3 tablespoons soy sauce
• 1 cup fresh broccoli florets
• 1 medium carrot, thinly sliced
• 1/2 small onion, julienned
• 1 tablespoon vegetable oil
• 1 cup shredded cabbage
• 1 small zucchini, julienned
• 6 large mushrooms, sliced
• 1/2 teaspoon minced garlic
• Hot cooked rice, optional

1. In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

cornstarch, cold water, soy sauce, fresh broccoli florets, carrot, onion, vegetable oil, cabbage, zucchini, mushrooms, garlic, rice

Taken from www.tasteofhome.com/recipes/veggie-stir-fry/ (may not work)