Quick Stir-Fried Vegetables

• 2 tablespoons cornstarch
• 1 teaspoon sugar
• 1 teaspoon minced fresh gingerroot
• 1 cup reduced-sodium chicken broth or vegetable broth
• 1/4 cup cold water
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons white wine vinegar
• 2 medium carrots, julienned
• 2 cups fresh broccoli florets
• 4 teaspoons canola oil
• 2 medium sweet red peppers, julienned
• 2 medium green peppers, julienned
• 1 cup sliced green onions, divided

1. In a small bowl, combine the cornstarch, sugar, ginger, broth, water, soy sauce and vinegar until smooth; set aside.
2. In a
3. or wok, stir-fry the carrots and broccoli in oil for 2 minutes. Add peppers; stir-fry 6-8 minutes longer or until vegetables are crisp-tender.
4. Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 3/4 cup onions; cook 2 minutes longer. Garnish with remaining onions.

cornstarch, sugar, fresh gingerroot, chicken broth, cold water, soy sauce, white wine vinegar, carrots, fresh broccoli florets, canola oil, sweet red peppers, green peppers, green onions

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