1/2 cup canned ready-to-serve vegetable broth, undiluted
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1/2 teaspoon sugar
Cooking spray
1 tablespoon olive oil
1 cup broccoli florets
1 cup diagonally sliced carrot
1 cup diagonally sliced celery
1 cup sliced fresh mushrooms
1 teaspoon peeled, minced ginger
3 green onions, cut in 1 1/2-inch pieces
1/2 green pepper, cut into strips
1/2 red bell pepper, cut into strips
1 garlic clove, minced
2 cups sliced Chinese cabbage

1. Combine first 4 ingredients in a small bowl; stir well with a whisk. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add broccoli and next 8 ingredients; stir-fry 5 minutes or until vegetables are crisp-tender. Add broth mixture and cabbage; stir well. Cook until sauce is thickened and bubbly, stirring often.

Yield: 6 (3/4-cup) servings

Per serving:
Calories: 70
Protein (gm) 3
Carbohydrate (gm) 10
Fat (gm) 3
Saturated fat (gm) 0
Cholesterol (mg) 0
Sodium (mg) 216