This enjoyable stir-fry allows the flavor and texture of fresh vegetables to shine, especially when glazed with an appealing sauce featuring hints of soy sauce, ginger and garlic.

Servings: 4
Prep Time: 5 mins
Total Time: 20 mins

Ingredients

1 cup	Swanson® Chicken Broth (Regular, Natural Goodness or
	Certified Organic)
1 tbsp.	cornstarch
1 tbsp.	soy sauce
1 tbsp.	vegetable oil
4 cups	cut-up vegetables (broccoli flowerets, cauliflowerets,
	baby carrots and sliced celery)
2 tsp.	grated fresh ginger root or 1/8 teaspoon ground ginger
1 clove	garlic, minced
	Toasted sesame seed (optional)

Directions

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

• Heat the oil in a 10-inch skillet over medium-high heat. Add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp.

• Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.

Tip:

You can substitute your favorite vegetables in this recipe.