Asian Vegetable Toss

• 1-1/2 gal. fresh broccoli, cut into florets
• 1 gal. red peppers, cut into strips
• 2 qt. carrots, shredded
• 1 cup oil
• 2 qt. canned sliced mushrooms, drained
• 2 qt. canned sliced water chestnuts, drained
• 1 qt. KRAFT Light CATALINA Reduced Fat Dressing
• 1/2 cup soy sauce
• 3 Tbsp. fresh garlic cloves, minced
• 2 tsp. ground ginger

1. Stir-fry broccoli, peppers and carrots in hot oil in large saute pan for 6 to 8 minutes or until vegetables are crisp-tender.
2. Add remaining ingredients; continue stir-frying 1 to 2 minutes or until heated through.

fresh broccoli, red peppers, carrots, oil, mushrooms, water chestnuts, fat dressing, soy sauce, fresh garlic, ground ginger

Taken from www.kraftrecipes.com/recipes/-1623.aspx (may not work)