Ingredients
4 cups broccoli florets2 tablespoons vegetable oil2 medium yellow summer squash, cut into 1/4-inch slices2 medium zucchini, cut into 1/4-inch slices1 large sweet red pepper, cut into 3/4-inch pieces1 green onion, chopped2 garlic cloves, minced1 cup chicken or vegetable broth1 tablespoon cornstarch2 teaspoons sugar1/4 teaspoon ground ginger1/4 teaspoon salt, optional1/8 teaspoon cayenne pepper1 tablespoon minced fresh cilantroHot cooked rice, optional
Preparation
In a large skillet or wok, stir-fry broccoli in oil for 3-4 minutes or until crisp-tender. Add squash, zucchini, red pepper, onion and garlic; stir-fry for 2-3 minutes or until crisp-tender.
In a small bowl, combine broth, cornstarch, sugar, ginger, salt if desired and cayenne; stir until smooth. Add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Sprinkle with cilantro. Serve over rice if desired.
