Stir-Fried Vegetables

2 tablespoons light soy sauce

1 teaspoon ground ginger

2 tablespoons all-purpose flour

1 cup low-sodium chicken broth

¼ cup cold water

3 tablespoons vegetable oil

4 green bell peppers, cut into matchsticks

4 carrots, cut into matchsticks

2 cups broccoli florets

8 mushrooms, sliced

Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.

Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.

Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.