2 tbsp. vegetable oil
5 c. assorted fresh vegetables, sliced diagonally (mushrooms, celery, green pepper, carrots, zucchini, onions, cabbage)
6 oz. can sliced water chestnuts, drained
10 3/4 oz. can chicken broth, undiluted
2 tsp. grated fresh ginger
6 oz. bag bean sprouts
1 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. ketchup
2 tbsp. wine vinegar
2 tbsp. honey
6 oz. pkg. Chinese pea pods, partially thawed
1 c. cubed tofu, optional
1/2 c. slivered almonds

Heat oil in wok or large skillet. Add fresh vegetables and sprouts and stir fry until just crisp tender. Add water chestnuts, broth and ginger. Combine cornstarch with ketchup, soy sauce, vinegar and honey. Stir into vegetables and bring to a boil. Reduce heat; add pea pods. Cover and cook 2 to 3 minutes. Add tofu and nuts. Serves 8.