1 tbsp. oil
1/2 clove chopped garlic
1 tsp. chopped ginger root
1 layer stalk broccoli, chopped
4 lg. carrots, sliced
3/4 c. chopped onions
1/2 c. green peppers, 1/2" chunks
2 1/2 oz. pea pods
1/4 c. sliced water chestnuts

SAUCE:

1 c. water
1 tbsp. soy sauce
2 tsp. chicken bouillon
3 tbsp. sugar
1/8 tsp. ginger
1/8 tsp. white pepper
1/8 tsp. garlic powder
2 tbsp. cornstarch
2 tbsp. cold water

Heat oil in large fry pan or wok over medium high heat. Add garlic and ginger root, stir once. Add broccoli, carrots and onions, stir fry 1 minute. Turn heat to low. Simmer, covered 2 to 3 minutes. Add green pepper, pea pods and water chestnuts. Mix, simmer 1 minute. Add sauce.

SAUCE: In small pan mix 1 cup water, soy sauce and bouillon. Bring to boil. Add next 4 ingredients. Blend cornstarch with cold water. Stir into sauce until thickened. You may use any vegetables you like. Serves 6.