Stir-Fry Vegetables

2 servings

• 1 teaspoon Vegetable Broth
• 1/4 onion, minced
• 1 clove minced garlic
• 1 teaspoon fresh ginger root, finely minced
• 1 cup carrot, diagonally sliced
• 1 cup broccoli flowerettes,
     sliced 1/4 inch thick
• 1/4 cup canned sliced water chestnuts
• 2 scallions, split and cut in 2 inch lengths
• 1 cup bean sprouts
• 1 1/2 Tablespoons soy sauce

Heat broth in WOK. Saute onion, garlic, ginger root until onion is transparent. Add carrots, celery and broccoli. Mix well. Add 3 Tablespoons water, cover and cook 2-3 minutes. Add water chestnuts and scallions. Cook 1 minute more, then add bean sprouts and soy sauce. Stir until well mixed and sprouts are heated through. Vegetables should be tender yet crisp. Serve immediately

Bon appetit!