Garden-Vegetable Stir-Fry

Ingredients

• 1 1/2 teaspoons cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon dry sherry or orange juice
• 2 teaspoons sugar
• Dash pepper
• 1 cup green beans bias-sliced into 1-inch pieces
• 1 1/2 cups cauliflower cut into 1/2-inch flowerets
• 1 tablespoon cooking oil
• 1 medium onion, cut into thin wedges
• 1/2 cup thinly bias-sliced carrot
• 1 cup zucchini cut into 1/4-inch slices
• Tomato wedges (optional)

Instructions

1. For sauce, combine cornstarch and 2 tablespoons cold water. Stir in soy sauce, sherry or orange juice, sugar, and pepper. Set aside.
2. In a medium saucepan cook green beans, covered, in boiling salted water for 2 minutes. Add cauliflower. Return to boiling; reduce heat. Cover and simmer 1 minute more. Drain well.
3. Preheat a wok or large skillet over high heat; add cooking oil. Stir-fry onion and carrot in hot oil for 2 minutes. Remove from wok or skillet.
4. Add beans, cauliflower, and zucchini; stir-fry 3 to 4 minutes or till vegetables are crisp-tender. Push vegetables from center of wok or skillet.
5. Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Return all vegetables to wok or skillet. Stir vegetables into sauce. Cook and stir 1 minute more. If desired, garnish with tomato wedges.