Asian Veggie Stir Fry

Ingredients:

• 1 cup chicken broth
• 1 Tbsp. cornstarch
• 1 Tbsp. soy sauce
• 1 Tbsp. vegetable oil
• 4 cups of three or four assorted vegetables, cut into bite size pieces
• 1/4 tsp. ground ginger
• 1 tsp. minced garlic
• Slivered almonds, toasted, to taste

Directions:

Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.

Heat the oil in a wok or skillet over medium high heat; add vegetables, ginger and garlic. Stir fry until the vegetables are tender crisp.

Add broth mixture, cook, while stirring, until mixture boils and thickens, toss with slivered almonds and serve.

By Deeli from Richland, WA