TASTE OF THE ORIENT VEGETABLES

1/4 cup julienned red bell pepper
1 tsp minced fresh garlic
1 tbsp corn oil
1 (16 oz.) can Veg-All Mixed Vegetables, drained
1/4 cup cut green onions
1/4 cup bean sprouts
1 tsp minced fresh ginger
1 (12 oz.) can chicken broth
1/4 cup dry sherry
1 tbsp soy sauce
1 tsp sugar
2 tbsp cornstarch
1/4 cup water

Saute bell pepper and garlic in hot oil for 2 minutes.

Add Veg-All, green onions, bean sprouts, minced ginger; stir-fry until golden, about 3-5 minutes.

Add chicken stock and heat to boiling.

Combine sherry, soy sauce and sugar. Add to vegetable mixture.

Add cornstarch to water and blend. Add to hot vegetables and stir until thickened.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: The Veg-All Cookbook for the Overworked and Underpaid, The Larsen Company, 1992

Category:  Side Dishes, Vegetables
Msg Link:  http://www.recipelink.com/msgid/3149113