Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth. Heat the oil in a wok or skillet over medium high heat; add vegetables, ginger and garlic. Stir fry until the vegetables are tender crisp. Add broth mixture, cook, while stirring, until mixture boils and thickens, toss with slivered almonds and serve.
By Deeli from Richland, WA
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