1 c. chicken broth
1 tbsp. cornstarch
1/2 tsp. salt
2 tbsp. vegetable oil
1 c. sliced carrot
1 c. cauliflower flowerets
1/3 lb. fresh green beans, broken into 1-inch pieces
1 c. sliced zucchini
1 sm. sweet red pepper, coarsely chopped
1 c. broccoli flowerets
2 to 3 tsp. curry powder

Combine first 3 ingredients; stir until cornstarch dissolves. Set aside.

Heat oil in a large skillet. Add vegetables; stir-fry 8 minutes or until crisp- tender. Add curry powder; stir-fry 15 seconds. Stir in cornstarch mixture, and stir-fry 1 minute or until thickened. Serve immediately. Yield: 6 to 8 servings.