Vegetable Stir-Fry
Prep: 15 min
Cook: 15 min
Makes: 4 servings
1 cup Swanson Chicken Broth (Regular, Natural Goodness, or Certified Organic)
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp vegetable oil
4 cups cut-up vegetables (Broccoli florets, cauliflower florets, baby carrots and sliced celery)
2 tsp grated fresh ginger root or 1/8 tsp ground ginger
1 clove garlic, minced
Toasted sesame seeds (optional)
1. Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
2. Heat the oil in a 10" skillet over medium -high heat. Add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp.
3. Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.
Woman's Day, March 2011, p. 146.
