---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Vegetables, Vegetarian, Chinese
       Yield: 6 servings
       1 tb Corn oil
       1 ts Garlic, minced
     1/4 c  Red pepper, julienne
     1/4 c  Bean sprouts
       1 cn VEG-ALL Mixed Vegetables,
            -drained (16 oz)
     1/4 c  Green onions, cut
       1 ts Fresh ginger, minced
       1 cn Chicken broth (12 oz)
     1/4 c  Dry sherry
       1 tb Soy sauce
       1 ts Sugar
       2 tb Cornstarch
     1/4 c  Water
   1. Saute garlic and pepper in hot oil for 2 minutes.
   2. Add VEG-ALL, onions, bean sprouts, minced ginger;
   stir-fry until golden, about 3-5 minutes.
   3. Add chicken stock and heat to boiling.
   4. Combine sherry, soy sauce and sugar. Add to
   vegetable mixture.
   5. Add cornstarch to water and blend. Add to hot
   vegetables and stir until thickened.