Hour+6+Kitchen+2

Vegetable ideas from Kitchen 2...

** Kitchen 2 Vegetable Stir Fry ** **__Sauce__:** (mix sauce ingredients together and set aside) 2 T. soy sauce 1/2 t. sugar 1/2 c. vegetable or chicken broth 1 clv. garlic (minced) 2 t. corn starch

¼ c. vegetable or chicken broth 2 carrots, diagonally sliced ½ lb asparagus, trimmed and cut into 2” pieces 1 Green Bell Pepper, julienned 6 oz Sugar Snap Peas, trimmed
 * __Vegetables__:**
 * 1) Boil ¼. cup of broth in wok over medium high heat.
 * 2) Add carrot to a hot wok, stir-fry for 30 seconds to 1 minute.
 * 3) Add the Green Bell Pepper and Asparagus, stir-fry for 1 to 3 minutes (until just beginning to soften)
 * 4) Add the Sugar Snap Peas, stir-fry a minute longer
 * 5) Stir the sauce mixture and pour it over the ingredients in the pan.
 * 6) Reduce the heat to medium and mix well
 * 7) Serve as soon as sauce is heated and evenly coats vegetables.