FIVE-SPICE VEGETABLE STIR-FRY

FOR THE SAUCE:
1/2 cup plus 1 tablespoon vegetable broth - divided use
3 tablespoons Oriental rice wine vinegar
1 teaspoon Chinese five-spice powder
5 medium cloves crushed garlic
2 tablespoons low-salt soy sauce
2 ounces slivered almonds (about 1/3 cup)
FOR THE VEGETABLES:
1 teaspoon canola oil
1/2 medium sliced yellow onion
1 medium sliced red bell pepper
2 medium stalks sliced celery
2 medium sliced carrots
1 (15-oz) can straw mushrooms, drained
1 (15-oz) can whole baby corn - drained and cut in half
1 teaspoon cornstarch

TO MAKE THE SAUCE:
Mix 1/2 cup of the vegetable broth, the vinegar, Chinese five-spice powder, garlic, and soy sauce together.

TO MAKE THE STIR FRY:
Heat wok or large nonstick frying pan on high heat. Add almonds and toss until golden, about 30 seconds. Remove to a plate and set aside.

Add oil and heat on high until smoking. Add onion, red bell pepper, celery, and carrots and stir-fry 3 minutes.

Add mushrooms and corn and stir-fry 2 minutes. Remove to a bowl.

Add sauce to wok and boil 3 minutes. In a bowl, whisk cornstarch with remaining 1 tablespoon broth and add to wok.

Boil about 30 seconds to thicken sauce. Remove from heat and return vegetables to wok. Toss with sauce to coat vegetables.

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