Chinese Vegetables Stir Fry

• 1 x bok choy as needed
• 1 x zucchini as needed
• 1 x celery as needed
• 1 x mung bean sprouts as needed
• 1 x green beans as needed
• 2 each chicken bouillon cubes
• 1 cup water
• 1 teaspoon cornstarch
• 1 x garlic salt to taste
• 1 x black pepper to taste

1. In small amount of oil fry quickly (few seconds) hard vegetables first down to last one, sprinkling with garlic salt and pepper.
2. Dissolve bouillon in water, add to vegetables and cook 1 to 2 minutes.
3. Push vegetables to sides of wok or pan.
4. Add corn starch that had been mixed with little water.
5. Stir until thickens and push vegetables back into sauce.

choy, zucchini, celery, bean sprouts, green beans, chicken bouillon cubes, water, cornstarch, garlic, black pepper

Taken from recipeland.com/recipe/v/chinese-vegetables-stir-fry-48992 (may not work)