First prepare vegetables by cutting into
evenly shaped chunks or slices and set
Heat oil in wok or stir-fry pan and add
garlic and ginger.
Stir fry 30 seconds, and then add the
onion and stir fry about 30 seconds.
Add remaining vegetables and cook and
stir several minutes, until done to a crisp tenderness.
Add seasonings, soy sauce, and
vegetable broth. Simmer 1 minute.
Stir in the cornstarch mixture and stir
until it thickens and turns transparent.
Serve with hot rice.