Thin strips chicken, beef or turkey
1 tbsp. vegetable oil

Heat wok or large skillet to 300 degrees. Brown meat in oil quickly. Remove from wok.

1 clove garlic
Vegetable cooking spray
1 tbsp. reduced sodium soy sauce

Stir fry garlic in sprayed wok for 3 minutes.

2 c. shredded cabbage
2 c. broccoli flowerettes
1/2 c. sliced mushrooms
1 c. sliced carrots
1 c. sliced green onions
6 oz. frozen snow peas

Add cabbage, broccoli, carrot and green onions. Stir fry 4 minutes. Add mushrooms and snow peas. Stir fry 2 minutes.

Return meat to wok, pour on broth or bouillon mixture.

1 c. broth (cold)
1 tbsp. cornstarch

2 tsp. low salt bouillon granules
1 c. water (cold)

Stir to dissolve granules and mix with cornstarch. Stir fry all until thick and bubbly. Serve immediately over rice with chow mein noodles on top.

HINT: I don't always use cabbage. Bean sprouts, parsnips, celery or parsley are all good.