Summer Vegetable Stir-Fry

• 4 ounces spaghetti, cooked
• 14 cup low-fat chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon cornstarch
• 1 cup broccoli
• 1 garlic clove, finely minced
• 4 teaspoons peanut oil
• 1 large red onion, thinly sliced
• 1 green pepper, julienned
• 12 teaspoon sesame oil

1. Coat a large platter with non-stick vegetable spray.
2. Spread pasta in a thin layer and refrigerate at least 20 minutes.
3. Meanwhile, in a small bowl whisk broth, oyster sauce, vinegar, cornstarch and garlic.
4. Set aside.
5. Heat a wok or large skillet on medium heat.
6. Add 1 teaspoon of peanut oil to the pan and allow to warm for 1 minute.
7. Add the onions and stir fry until slightly tender and just beginning to brown about 2 minutes.
8. Add the carrots, peppers and broccoli.
9. Stir fry until crisp-tender, about 2 minutes.
10. Pour the cornstarch mixture over the vegetables and stir until thickened and shiny, about 4 minutes.
11. Add the pasta and sesame oil.

lowfat chicken broth, oyster sauce, apple cider vinegar, cornstarch, broccoli, garlic, peanut oil, red onion, green pepper, sesame oil

Taken from www.food.com/recipe/summer-vegetable-stir-fry-240659 (may not work)