HOT SAUCED VEGETABLE STIR FRY

1 1/2 teaspoons cornstarch
1/2 teaspoon sugar
1 tablespoon dry sherry
2 tablespoons peanut oil
3 carrots, cut diagonally into 1/4-inch slices
2 cups broccoli florets, cut into 1-inch pieces
2 cups cauliflower florets, cut into 1-inch pieces
3 tablespoons chicken broth
4 green onions with tops, cut into 1-inch pieces
1 red bell pepper, cut into 1/4-inch strips
1 green chile pepper, finely chopped
1/3 cup chicken broth
1/4 teaspoon hot pepper sauce

In small bowl, combine cornstarch, sugar and dry sherry; mix well. Set aside.

Heat large skillet or wok over medium-high heat until hot. Add oil; heat until it ripples. Add carrots, broccoli and cauliflower; stir-fry 1 minute.

Add 3 tablespoons chicken broth; cover and cook 2 to 3 minutes or until vegetables are crisp-tender.

Add green onions, red pepper and chile pepper; stir-fry for 2 minutes.

Add 1/3 cup chicken broth and hot pepper sauce. Pour cornstarch mixture over vegetables; stir until thickened. Serve immediately.

Makes 8 servings (1/2-cup each)
From: Recipelink.com
Source: Recipe booklet: Light and Simple Summer Meals, Pillsbury Classic Cookbooks #101, 1989