Stir Fry Veggies #3

• 1 t. vegetable broth
• 1/4 onion, minced
• 1 clove garlic, minced
• 1 t. fresh ginger root, finely minced
• 1 c. carrot, sliced diagonally
• 1 c. celery, sliced
• 1 c. broccoli florets, sliced 1/4-inch thick
• 3 T. water
• 1/4 c. canned sliced water chestnuts
• 2 scallions, split and cut in 2-inch lengths
• 1 c. bean sprouts
• 1 1/2 T. soy sauce

1. Heat broth in a wok. Saute onion, garlic and ginger root until onion is transparent. Add carrots, celery and broccoli. Mix well. Add 3 tablespoons water, cover and cook 2 to 3 minutes over high heat. Add water chestnuts and scallions. Cook 1 minute more, then add bean sprouts and soy sauce. Stir until well mixed and sprouts are heated through. Vegetables should be tender, yet crisp. Must serve immediately. Makes 2 servings.

vegetable broth, onion, clove garlic, ginger root, carrot, celery, broccoli florets, water, water chestnuts, scallions, bean sprouts, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39860 (may not work)