INGREDIENTS
* 2 teaspoons cornstarch
* 1/2 cup cold water
* 3 tablespoons soy sauce
* 1 cup fresh broccoli florets
* 1 medium carrot, thinly sliced
* 1/2 small onion, julienned
* 1 tablespoon vegetable oil
* 1 cup shredded cabbage
* 1 small zucchini, julienned
* 6 large mushrooms, sliced
* 1/2 teaspoon minced garlic
* Hot cooked rice
DIRECTIONS
1. In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.
