Summer Vegetable Stir-Fry

Using broccoli, red and green bell peppers, zucchini, yellow squash, green onions, snow peas, corn...

2 tablespoons peanut oil
2 or more cloves garlic
1/2 to 1 teaspoon grated fresh ginger
1/2 summer sweet onion
1 cup broccoli flowerettes
1/2 red and 1/2 green bell pepper
1 small zucchini
1 fresh ear white or yellow corn
1/2 teaspoon Chinese Five Spice powder
1/8 teaspoon fine sea salt
1 tablespoon light soy sauce
2 tablespoons vegetable stock or water
1 teaspoon cornstarch mixed with 2 teaspoons cold water

First prepare vegetables by cutting into evenly shaped chunks or slices and set aside. Heat oil in wok or stir-fry pan and add garlic and ginger.

Stir fry 30 seconds, and then add the onion and stir fry about 30 seconds.

Add remaining vegetables and cook and stir several minutes, until done to a crisp tenderness.

Add seasonings, soy sauce, and vegetable broth. Simmer 1 minute. Stir in the cornstarch mixture and stir until it thickens and turns transparent. Serve with hot rice.