1 tbsp. soy sauce, reduced sodium
1/2 c. water
1/2 tsp. chicken-flavored bouillon granules
2 tsp. cornstarch
2 tbsp. cooking sherry
1 tsp. sesame oil
1 clove garlic, minced
1/4 tsp. crushed red pepper
1 tsp. peeled, grated ginger root
2 1/2 c. sliced squash
1 c. sweet red peppers, chopped
1 c. bean sprouts
1 c. sliced green onions including blades
1 (6 oz.) pkg. frozen snow pea pods, thawed

Combine first 5 ingredients. In wok or deep skillet, heat oil to medium high for 1 minute. Add garlic, ginger and red pepper. Stir- fry 1 minute. Add squash, green onions and red pepper. Stir-fry 3 minutes. Add bean sprouts and snow pea pods, stir-fry 2 minutes. Pour cornstarch mixture over vegetables, stir-fry until thickened. Serves. 8 servings.