Stir-Fried Asian Vegetables

• 3/4 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1/2 teaspoon sugar
• 1/8 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 cup carrot, sliced diagonally
• 1 cup celery, sliced diagonally
• 1/2 cup onion, chopped
• 1 1/2 cups snow peas, trimmed
• 1 (15 ounce) can baby corn, drained
• 1 (15 ounce) can straw mushrooms, drained

1. Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended.
2. Set aside.
3. Heat oil in a wok or large nonstick skillet over high heat.
4. Add carrot, celery, and onion; stir-fry 2 minutes.
5. Add snow peas, corn, and mushrooms; stir-fry 2 minutes.
6. Add broth mixture; stir-fry 1 minute or until thick and bubbly.

chicken broth, cornstarch, soy sauce, sugar, pepper, vegetable oil, carrot, celery, onion, snow peas, baby corn, straw mushrooms

Taken from www.food.com/recipe/stir-fried-asian-vegetables-254752 (may not work)