2 tbsp. cornstarch
1 c. cool chicken broth or bouillon
3 tbsp. corn oil
1 c. green or red peppers, sliced
1 c. cabbage, sliced thin like cole slaw
May substitute any vegetable you prefer
Dash pepper
1 tbsp. soy sauce
1 c. celery, sliced diagonally
1 c. onion
1 c. carrots (precooked a couple minutes in microwave)

In small bowl stir together cornstarch, pepper, broth and soy sauce. In wok, heat 2 tablespoons oil. Add vegetables and stir-fry around 2 minutes.