Mixed Vegetables Shanghai

Makes 4 servings

Cook Time

15 minutes

Ingredients

3 medium carrots, thinly sliced

2 cups cauliflower florets

1 medium onion, cut in 1/2-inch (1 cm) wedges

1 tablespoon Mazola® Corn Oil

2 cups sliced mushrooms

1 medium green pepper, cut in 1/2-inch (1 cm) strips

1/2 cup canned sliced bamboo shoots, well drained

1 cup Orient Express stir-fry sauce (recipe below)

Rice (optional)

Orient Express Stir-Fry Sauce

2-1/2 cups chicken broth

1/2 cup Argo® Corn Starch

1/2 cup soy sauce

1/2 cup Karo® Light Corn Syrup

1/2 cup dry sherry

1/4 cup cider vinegar

2 cloves garlic, minced OR pressed

2 teaspoons grated fresh ginger

1/4 teaspoon cayenne pepper

Directions

Combine carrots, cauliflower, onion and corn oil in 3-quart (3 L) microwave safe dish.

Microwave covered on high (100%) for 3 minutes.

Stir in mushrooms, green pepper, bamboo shoots and stir-fry sauce.

Microwave uncovered 10 minutes or until sauce boils and thickens, stirring twice. If desired, serve with rice.

Orient Express stir-fry sauce:

Combine broth, corn starch, soy sauce, corn syrup, sherry, vinegar, garlic, ginger and red pepper in 1-1/2-quart (1-1/2 L) jar with tight-fitted lid.

Shake well. Store in refrigerator up to 3 weeks. Shake well before using.