| Prep time: | 10 Min |
| Cook time: | 10 Min |
| Ready in: | 20 Min |
| SERVINGS: |
| Original yield: 4 servings |
INGREDIENTS
* 2 medium green peppers, julienned
* 2 medium sweet red peppers, julienned
* 2 medium carrots, julienned
* 2 cups broccoli florets
* 3 tablespoons vegetable oil
* 2 tablespoons light 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
DIRECTIONS
* In a large skillet or wok, saute the peppers, carrots and broccoli in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with onion. 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.
