Ginger Glazed Vegetables

By nicla91

Ingredients

• 2 tablespoons cornstarch
• 1 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder or 1 clove garlic, minced
• 2 medium carrots, sliced (about 1 cup)
• 2 stalks celery, sliced (about 1 cup)
• 1 small green or red pepper, cut into 2-inch-long strips (about 1 cup)
• 1 large onion, cut into wedges
• 1 cup fresh or frozen broccoli florets
• 4 ounces snow peas

Details

Adapted from campbellskitchen.com

Preparation

Step 1

Stir the cornstarch and 1/4 cup broth in a small bowl until the mixture is smooth.
Stir the remaining broth, ginger, garlic, carrots, celery, pepper, onion, broccoli and snow peas in a 10-inch skillet and heat to a boil over medium-high heat. Reduce the heat to medium. Cover the skillet and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the cornstarch mixture into the skillet. Cook and stir until the mixture boils and thickens