STIR-FRIED VEGGIES

Ingredients

2/3 cup soy sauce
6 cloves garlic, crushed
2 teaspoons ground ginger
2 teaspoons dry mustard
1/2 cup canola oil
1 teaspoon monosodium glutamate(optional)
2 tablespoons brown sugar
1 tablespoons white or red wine
4-5 cups raw fresh vegetables (sliced zucchini, sliced yellow squash, sliced onion rings, seeded and quartered tomatoes, sliced bell peppers, chopped broccoli and cauliflower)

Preparation

Combine soy sauce, garlic, ginger, mustard, oil, monosodium glutamate, brown sugar and wine in container of electric blender. Blend on high until thoroughly blended. Place vegetables in a container or resealable plastic bag. Pour marinade over vegetables and marinate 1-2 hours. Heat a large non-stick skillet coated with non-stick cooking spray over high heat; pour vegetables, undrained, into skillet and stir-fry for 7-12 minutes, or until crisp-tender. Makes 6-8 servings.