Five-Vegetable Stir-Fry

• 4 cups broccoli florets
• 2 tablespoons vegetable oil
• 2 medium yellow summer squash, cut into 1/4-inch slices
• 2 medium zucchini, cut into 1/4-inch slices
• 1 large sweet red pepper, cut into 3/4-inch pieces
• 1 green onion, chopped
• 2 garlic cloves, minced
• 1 cup chicken or vegetable broth
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt, optional
• 1/8 teaspoon cayenne pepper
• 1 tablespoon minced fresh cilantro
• Hot cooked rice, optional

1. In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender.
2. In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired.

broccoli florets, vegetable oil, zucchini, sweet red pepper, green onion, garlic, chicken, cornstarch, sugar, ground ginger, salt, cayenne pepper, fresh cilantro, rice

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