1	Can 10-3/4 ounce	Chicken broth
2	Tbsps.	Cornstarch
1	Tbsp.	Soy Sauce
1/4	Tsp.	Ground ginger
20	Ounces	Frozen broccoli spears
10	Ounces	Frozen peas
1/2	Cup	Carrots, thinly sliced diagonally
1/2	Cup	Celery, sliced diagonally

In a skillet, combine broth, cornstarch, soy sauce and ginger. Add vegetables. Bring to a boil stirring. Reduce heat. Cover; simmer 10 minutes or until done. Stir occasionally.

YIELD: 6 servings