Stir-Fried Vegetables

• 2 medium green peppers, julienned
• 2 medium sweet red peppers, julienned
• 2 medium carrots, julienned
• 2 cups broccoli florets
• 3 tablespoons vegetable oil
• 2 tablespoons light soy sauce
• 1 teaspoon ground ginger
• 6 green onions, thinly sliced
• 2 tablespoons cornstarch
• 1 cup low-sodium chicken broth
• 1/4 cup cold water

1. In a large skillet or wok, saute the peppers, carrots and broccoli in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with onion. Cook and stir for 1 minute. Combine cornstarch, broth and water until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

green peppers, sweet red peppers, carrots, broccoli florets, vegetable oil, soy sauce, ground ginger, green onions, cornstarch, chicken broth, cold water

Taken from www.tasteofhome.com/recipes/stir-fried-vegetables/ (may not work)