Summer Fresh Vegetable Stir-Fry

Ingredients

• 1 tablespoon Argo® Corn Starch
• 1 teaspoon salt
• 2/3 cup cool chicken OR vegetable broth
• 3 tablespoons corn oil
• 1/4 pound fresh green beans, cut into 1-1/2-inch pieces
• 3 small onions, cut into wedges
• 1 large clove garlic, minced
• 1 medium zucchini, sliced
• 1 large green OR red pepper, cut into thin strips
• 1/2 cup thinly sliced carrots
• 1 tomato, cut into wedges
• 1/4 cup minced fresh basil
• 1-1/2 tablespoons lemon juice

Directions

Stir corn starch, salt and broth in a small bowl until smooth; set aside.

Heat oil in a large skillet over medium-high heat. Add green beans, onions and garlic; stir fry 2 minutes. Add zucchini, pepper and carrots; continue to stir fry additional 2 to 3 minutes or until all vegetables are tender-crisp.

Stir corn starch mixture; add to skillet. Stirring constantly, bring to boil over medium heat; boil 1 minute.

Stir in tomato, basil and lemon juice; cook 1 minute or until tomato is heated through.