Keep this recipe fresh and exciting by trying the different stir-fry vegetable mixes in your supermarket's frozen food aisle. Try cashews in place of the peanuts for a new taste. For a slightly different taste, use beef broth instead of vegetable broth. site map	Kung Pao Vegetables Ingredients 4 servings - 150 calories per serving 9g fat per serving 1 tbsp cornstarch 1 tsp sugar 1 tbsp cold water 1/2 cup fat-free vegetable broth 1 tsp garlic (crushed) 1 pkg (16 oz) frozen stir fry vegetables with carrots, green beans, and wax beans 1/2 cup dry-roasted peanuts 1/2 tsp cayenne pepper In small bowl, mix cornstarch, sugar, and water. Heat wok or large skillet over high heat. Add broth and garlic. Heat to boiling. Stir in vegetables. Heat to boiling. Reduce heat to medium low. Add cayenne. Cover and cook 5 minutes, stirring occasionally. Move vegetables to side of pan. Stir in cornstarch mixture. Blend well. Turn heat to high. Stir vegetables into sauce. Cook for 1 minute or until sauce thickens. Stir in peanuts. Cook 30 seconds. Serve while hot. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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