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Prep: 15 min.
Cook: 15 min
1 cup Swanson Chicken Broth
(Regular, Natural Goodness
or
Certified Organic)
1 tbsp. cornstarch
1 tbsp. low-sodium soy sauce
1 tbsp. vegetable oil
Makes: 4 servings
4 cups cut-up vegetables (broccoli
florets, cauliflower florets,
baby carrots and sliced celery)
2 tsp. grated fresh ginger
root
or
Vs
tsp. ground ginger
1 clove garlic, minced
Toasted sesame seeds (optional)
1. Stir the broth, cornstarch and soy sauce in
a small bowl until the mixture is smooth.
2. Heat the oil in a 10" skillet over medium-high
heat. Add the vegetables, ginger root and
garlic and stir-fry until they’re tender-crisp.
3. Add the broth mixture to the skillet. Cook
and stir until the mixture boils and thickens.
Sprinkle with the sesame seeds, if desired.
THE SECRET IS SWANSON®
100% NATURAL CHICKEN BROTH
Find delicious recipes and cooking tips at
CampbellsKitchen.com/SwansonBroth
©2010 CSC Branch LP
