Serving = 145 calories, 8 grams fat

Stir-fried Vegetables:
From Publications International Ltd.

2 T. vegetable oil
4-5 cups coarsely chopped fresh vegetables (broccoli, carrots, cauliflower, onions, mushrooms, Chinese cabbage, bell pepper, snow peas, and/or celery)
1 clove garlic, minced
1 14.5 ounce can stewed tomatoes, drained, juice reserved
1 1/2 T. soy sauce
1 T. cornstarch
1/2 t. ground ginger
1/2 t. salt (optional)
2 cups hot cooked rice or oriental noodles
1/2 T. sesame seeds

In a 12" skillet, heat oil. Add the vegetables and garlic; cook and stir over medium heat for 5-6 minutes or until crisp tender. In a small bowl, combine the reserved tomato juice, soy sauce, cornstarch, ginger and salt. Add to the skillet along with the tomatoes. Cook, stirring constantly for 2 minutes or until sauce is thickened. Serve over rice or noodles. Sprinkle with sesame seeds.

Makes 4 servings, 4 cups

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