| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Cornstarch |
| 1/4 | ts | Ginger, Ground |
| 14 1/2 | oz | Vegetable Broth |
| 1 | tb | Soy Sauce |
| 3 | tb | Vegetable Oil |
| 1 | lb | Chicken, Skinless & Boneless, Cut Into Strips |
| 5 | c | Mixed Vegetables: Broccoli, Mushrooms, Carrots, Celery, Green Onions, etc., Cut Up |
| 1 | Clove Garlic, Minced |
INSTRUCTIONS
Stir the cornstarch, ginger, broth and soy sauce together until smooth. Set aside. Heat 2/3 of the oil in a wok or skillet and stir fry half of the chicken over high heat until browned. Remove and set aside. Repeat with the remaining chicken. Add the remaining oil to the wok and stir fry the vegetables, along with the garlic, until tender-crisp. Reduce heat to medium. Add the chicken and the broth mixture to the wok. Cook, stirring constantly, until the mixture comes to a boil and thickens. Serve over rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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