1 tbsp Corn oil
1 tsp Garlic, minced
1/4 cup Red pepper, julienne
1/4 cup Bean sprouts
1 can VEG-ALL Mixed Vegetables, drained (16 oz)
1/4 cup Green onions, cut
1 tsp Fresh ginger, minced
1 can Chicken broth (12 oz)
1/4 cup Dry sherry
1 tbsp Soy sauce
1 tsp Sugar
2 tbsp Cornstarch
1/4 cup Water
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1. Saute garlic and pepper in hot oil for 2 minutes.
2. Add VEG-ALL, onions, bean sprouts, minced ginger; stir-fry until golden, about 3-5 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.
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