This adds a lot of flavor with a sauce that is low in fat.
Servings: 4
• 2 tablespoons cornstarch • 1 - 14 1/2 ounce can fat-free chicken broth • 1 teaspoon canola oil • 1 cup carrots, sliced • 1 cup celery, sliced • 1 cup sweet red pepper, cut into strips • 1 large sweet onion, cut in small wedges • ½ teaspoon ground ginger • 1/2 teaspoon garlic powder • 1 cup fresh broccoli flowerets • 1 cup fresh snow pea pods
Stir together cornstarch and broth in a small bowl until smooth and set aside.
Heat oil or spray a 10 inch nonstick skillet or wok over medium heat. Add carrots, celery, red pepper, onion, ginger and garlic powder. Stir-fry until vegetables are tender-crisp.
Add broccoli and snow peas. Add reserved cornstarch/broth mixture and cook until the mixture boils and thickens, stirring constantly.
Reduce heat to low. Cover and cook 2 minutes or until vegetables are tender, stirring occasionally.
