Ingredients:
Prep: 5 minutes Cook: 15 minutes Makes: 4 servings (1 cup each) 1 cup Swanson Chicken Broth (Regular, Natural Goodness or Organic) 1 tablespoon cornstarch 1 tablespoon soy sauce 1 tablespoon vegetable oil 4 cups cut-up vegetables (broccoli florets, cauliflower florets, baby carrots and sliced celery) 2 teaspoons grated fresh ginger root or 1/8 teaspoon ground ginger 1 clove garlic, minced Toasted sesame seeds (optional)

Instructions:
Stir broth, cornstarch and soy sauce in small bowl until mixture is smooth. Heat oil in 10-inch skillet over medium-high heat. Add vegetables, ginger root and garlic and stir-fry until tender-crisp. Add broth mixture to skillet. Cook and stir until mixture boils and thickens. Sprinkle with sesame seeds, if desired. Tip: You can substitute your favorite vegetables in this recipe. .