Asian Vegetable Toss

• 3/4 cup oil
• 6 cup broccoli florets
• red or green peppers, cut into julienne strips
• carrots, shredded
• mushrooms, sliced
• Canned water chestnuts, drained, sliced
• 3 cups Kraft Catalina Dressing
• 3/4 cup soy sauce
• 6 Garlic cloves, minced
• 2 Tbsp. ground ginger
• couple handfuls sesame seeds, toasted
• napa cabbage, shredded
• 1 1/4 cup Kraft Catalina Dressing

1. HEAT oil in large skillet or wok over medium-high heat.
2. Add broccoli, peppers, carrots and mushrooms; stir-fry 4-5 minutes or until tender crisp.
3. STIR IN water chestnuts, dressing, soy sauce, garlic and ginger; stir-fry 2-3 minutes more.
4. TOSS cabbage with remaining dressing in a large bowl.
5. Divide amongst serving bowls or plates.
6. Mound stir-fry mixture over top of cabbage.
7. GARNISH with sesame seeds and serve hot.

oil, broccoli florets, red, carrots, mushrooms, water chestnuts, soy sauce, garlic, ground ginger, couple, cabbage, dressing

Taken from www.kraftrecipes.com/recipes/asian-vegetable-toss-94431.aspx (may not work)