Gingered Vegetables

Course : Vegetables
Serves: 1
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1 tablespoon watkins garlic and parsley-grapeseed oil
1 cup diagonally sliced carrots
1 cup diagonally sliced celery
1 cup red bell pepper strips
1 cup coarsley chopped onion
1 cup fresh broccoli florets
1 cup fresh or frozen snow peas
1 1/2 teaspoons watkins garlic granules
2 tablespoons cornstarch
1 1/4 cups water
2 teaspoons watkins vegetarian vegetable soup base

Preparation / Directions:

Place a large skillet or wok over high heat. Add grapeseed oil and heat until hot. Add carrots, celery, red pepper and onions. Stir fry 3 minutes. Add broccoli, snow peas, garlic granules and ginger. Combine cornstarch, water and soup base; pour over vegetables Cook until mixture begins to boil and thicken, stirring often. Reduce heat to low. Cover and simmer just until vegetables are crisp-tender. Makes 6 servings.

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