Fresh Vegetable Stir Fry

• 1 tablespoon cornstarch
• 1 teaspoon salt
• 23 cup cool chicken broth
• 3 tablespoons corn oil
• 14 lb green beans, cut into 1 1/2 inch pieces
• 3 small onions, cut into wedges
• 1 garlic clove, minced
• 1 medium zucchini, sliced
• 1 large green bell peppers or 1 large red bell pepper, cut into thin strips
• 12 cup thinly sliced carrot
• 1 tomatoes, cut into wedges
• 14 cup minced fresh basil

1. In small bowl, stir corn starch, salt and broth until smooth; set aside.
2. In large skillet heat corn oil on medium high heat, add green beans,onions and garlic cook, stirring quickly and frequently (stir fry) 2 minutes.
3. Add zucchini, pepper and carrots: stir fry 2-3 minutes or until all vegetables are tender crisp.
4. Stir corn starch mixture; add to skillet, stirring constantly, bring to a boil over medium heat and boil 1 minute.
5. Stir in tomato and basil cook 1 minute, or until tomato is heated through.

cornstarch, salt, chicken broth, corn oil, green beans, onions, garlic, zucchini, green bell peppers, carrot, tomatoes, fresh basil

Taken from www.food.com/recipe/fresh-vegetable-stir-fry-104627 (may not work)