250 ml (750 milliliters) Chicken or vegetable stock or orange juice
30 ml (90 milliliters) Cornstarch
22 ml (67 milliliters) Lemon Herbs550 GR
30 ml (90 milliliters) Vegetable oil
2 liters (6 liters) Assorted vegetables
Cooked rice or noodles
Procedure
In small bowl combine stock or juice cornstarch and seasoning. Set aside. In large wok or skillet heat vegetable oil over medium high heat Add vegetables and stir-fry 5-7 minutes or until tender-crisp. Pour over seasoning mixture over vegetables and stir-fry 1-2 minutes or until thickened. Serve with rice or noodles.
