Gingered Vegetables

1 Tbsp. Watkins Garlic & Parsley Grapeseed Oil
1 cup diagonally sliced carrots
1 cup diagonally sliced celery
1 cup red bell pepper strips
1 cup coarsely chopped onion
1 cup fresh broccoli florets
1 cup fresh or frozen snow peas
1-1/2 tsp. Watkins Garlic Granules
1-1/2 tsp. Watkins Ginger
2 Tbsp./30 mL cornstarch
1-1/4 cup /325 mL water
2 tsp./10 mL Watkins Soup Base

Place a large skillet or wok over high heat; add grapeseed oil and heat until hot. Add carrots, celery, red pepper and onions; stir-fry 3 minutes. Add broccoli, snow peas, garlic granules and ginger. Combine cornstarch, water and soup base; pour over vegetables. Cook until mixture begins to boil and thicken, stirring often. Reduce heat to low. Cover and simmer just until vegetables are crisp-tender. Makes 6 servings.