2 med. carrots
2 c. green beans, bias-sliced into 1-inch lengths
2 c. sliced cauliflower
2 tbsp. cold water
1 1/2 tsp. cornstarch
2 tbsp. soy sauce
2 tsp. sugar
Dash of pepper
2 tbsp. cooking oil
1 med. onion, cut in thin wedges
1 c. sliced zucchini

Cut carrots into thin sticks. In covered saucepan, cook carrots and green beans in boiling salted water for 3 minutes. Add cauliflower. Cover and cook 2 minutes more; drain well.

In small bowl, blend water into cornstarch; stir in soy sauce, sugar, and pepper. Set aside.

Preheat wok or skillet over high heat; add oil. Stir-fry onion for 1 minute. Add rest of vegetables, stir-fry 2 minutes, or until crisp-tender. Stir soy sauce mixture; stir into vegetables. Cook and stir 3-4 minutes or until thickened and bubbly. Serve at once. Serves 6.