 | | Directions | | In a large skillet or wok, sauté the peppers, carrots and broccoli in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with green onions. Cook and stir for 1 minute. Combine cornstarch, broth and water until smooth; gradually stir into vegetables. Bring to a boil. Cook and stir for 2 minutes or until thickened. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 2 green bell peppers, julienned |
| - | | 2 red bell peppers, julienned |
| - | | 2 carrots, julienned |
| - | | 2 cups broccoli florets |
| - | | 3 tablespoons vegetable oil |
| - | | 2 tablespoons soy sauce |
| - | | 1 teaspoon ground ginger |
| - | | 6 green onions, thinly sliced |
| - | | 2 tablespoons cornstarch |
| - | | 1 cup low-sodium chicken broth |
| - | | 1/4 cup cold water |
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