Glazed Vegetables

1. 1

   In a 10-inch skillet or wok, stir-fry carrots, celery, peppers and onion in hot

2. 2

   oil for 3 or 4 minutes until tender-crisp.

3. 3

   Add broccoli, snow peas, ginger and garlic.

4. 4

   Add cornstarch and stir in broth. Cook over medium heat until mixture comes to a boil and thickens.

5. 5

   Reduce heat to low and cook 2 minutes until vegetables are tender-crisp.

No additional tips available.