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.
Difficulty: ................. beginners
Preparation: ............ about 20 minutes
Servings: ................. 4
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
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