SZECHWAN VEGETABLES

1 1/2 tablespoons HOUSE OF TSANG Wok Oil

1/2    onion, sliced thin

2       organically grown carrots, sliced

1       cup broccoli flowerettes

6       ears canned baby corn 

8       ounces JONATHAN'S BEANSPROUTS

2       ounces snow peas, ends & strings removed

2       tablespoons vegetable broth

2       tablespoons HOUSE OF TSANG Szechwan Spicy

         Stirfry Sauce

Heat oil on high in wok or large frying pan, swirling to coat pan. Cook onion, carrots and broccoli for 1 minute or until vegetables are crisp tender. Add corn, Beansprouts, peas, broth and Szechwan Spicy Stirfry Sauce. Heat through and serve on brown rice.                                                Recipe Serves 2

The Beansprouts and Pea Shoots in this recipe, combined with brown rice, make a vegetarian meal with a complete amino acid protein complex. Eating protein in this form promotes health and a normal body weight.