Gingered Vegetables

Name: Gingered Vegetables
Ingredients: 1 tsp. vegetable oil; 1 c. each: diagonally sliced carrots, diagonally sliced celery, sweet red pepper strips, coarsely chopped onions, broccoli flowerets and snow peas; 1 clove garlic, minced; 1/2 tsp. ground ginger; 2 Tbsp. cornstarch; 1 (10 1/2 oz.) can Campbell's condensed chicken broth

6 ingredients

8 steps

Ingredients

1 tsp. vegetable oil
1 c. each: diagonally sliced carrots, diagonally sliced celery, sweet red pepper strips, coarsely chopped onions, broccoli flowerets and snow peas
1 clove garlic, minced
1/2 tsp. ground ginger
2 Tbsp. cornstarch
1 (10 1/2 oz.) can Campbell's condensed chicken broth

Directions

1

In 10-inch skillet or wok over high heat, in hot oil, stir-fry carrots, celery, red pepper and onion 3 minutes.
2

Add broccoli, snow peas, garlic and ginger.
3

Sprinkle cornstarch over vegetables. Stir in broth; cook until mixture boils and thickens, stirring often.
4

Reduce heat to low.
5

Cover.
6

Simmer until vegetables are tender-crisp.
7

Serve with soy sauce, if desired.
8

Makes 4 cups or 4 servings.