Recipe - Taste Of The Orient Vegetables

1 tablespoon Corn oil
1 teaspoon Garlic, minced
One fourth cup Red pepper, julienne
One fourth cup Bean sprouts
1 cn VEGALL Mixed Vegetables,
drained (16 oz)
One fourth cup Green onions, cut
1 teaspoon Fresh ginger, minced
1 cn Chicken broth (12 oz)
One fourth cup Dry sherry
1 tablespoon Soy sauce
1 teaspoon Sugar
2 tablespoon Cornstarch
One fourth cup Water

1. Saute garlic and pepper in hot oil for 2 minutes.

2. Add VEGALL, onions, bean sprouts, minced ginger; stirfry until golden,
about 35 minutes.

3. Add chicken stock and heat to boiling.

4. Combine sherry, soy sauce and sugar. Add to vegetable mixture.

5. Add cornstarch to water and blend. Add to hot vegetables and stir until
thickened.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini