Recipe - Quick And Easy Asian Style Veggies

2 md Zucchini; cut in half
lengthwise, then into half
rounds
1 Red or green bell pepper;
cut or sliced up
1 lg Onion; cut or sliced up
1/3 pound Mushrooms; up to 1/2, up to
One fourth pound ;mung bean sprouts
3 Cloves garlic; cut or sliced up
1 2 teaspoons fresh grated
ginger
1 cup Veggie broth
Soy sauce to taste.
2 teaspoon Cornstarch dissolved in
One fourth cup Stock or water
One fourth cup Dry sherry

Put sherry and all veggies except sprouts into a nonstick skillet and sauté
until they just begin to get tender. Add broth and bring to simmer, thicken
with cornstarch dissolved in water, season with soy sauce.

Serve over rice or baked potatoes or soba noodles.

Posted to fatfree digest by "Jan Gordon" jan@gordon.com on Sep 9, 1999,
converted by MM_Buster v2.0l.