Lightly Glazed Stir Fried Vegetables

• 2 tablespoons peanut oil
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup carrot, sliced diagonally
• 1 cup celery, sliced diagonally
• 3 green onions, sliced
• 1 red pepper (small)
• 1 green pepper, thinly sliced (small)
• 2 chicken bouillon cubes, low sodium is best
• 1 cup boiling water
• 2 teaspoons garlic powder (or 1 clove minced)
• 1 teaspoon onion powder
• 14 teaspoon pepper
• 1 tablespoon cornstarch
• 2 tablespoons water

1. Heat wok or large skillet until very hot.
2. Add oil and continue to heat.
3. Add cauliflower, broccoli, carrot, celery and stir fry 2-3 minutes.
4. Add green onion, red and green pepper and stir fry 2 minutes.
5. Dissolve chicken bouillon granules in boiling water and stir in seasonings.
6. Add broth to wok, cover and steam about 2 minutes or until vegetables are crisp-tender.
7. Combine the water and cornstarch and slowly add to vegetables stirring gently to coat well.
8. Heat through until thickened and serve immediately.

peanut oil, cauliflower florets, broccoli florets, carrot, celery, green onions, red pepper, green pepper, chicken bouillon cubes, boiling water, garlic, onion powder, pepper, cornstarch, water

Taken from www.food.com/recipe/lightly-glazed-stir-fried-vegetables-295433 (may not work)