Add an Asian touch to your menu with this dish of oriental vegetables with a mouth-watering ginger-chicken broth glaze.
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|1. Stir together cornstarch, broth, and water until smooth. Set aside.|
|2. In a wok/skillet, over medium heat, stir-fry vegetables in oil with ginger until tender crisp. Add reserved cornstarch mixture. Cook until mixture boil and thickens, stirring constantly.|
|3. Cook just until vegetables are tender.|