Mixed Vegetable Stir Fry

• fresh garlic cloves↗3
• rice vinegar↗1 tablespoon
• soy sauce↗1 tablespoon
• catsup↗1 tablespoon
• chicken bouillon cube, crumbled↗1
• Chinese five spice powder1⁄4 teaspoon
• baby carrots (small)↗4
• onion↗1
• asparagus (about 8 stalks)↗1⁄2 lb
• very small crookneck yellow squash↗3 -4
• sliced celery1 cup
• firm-ripe tomatoes↗1
• oil1 1⁄2 tablespoons
• water↗2 tablespoons

Step-by-step instructions

1. 1

   Peel and process garlic with vinegar in blender jar until finely chopped. Add soy sauce, catsup, bouillon cube and spice; blend smooth.

2. 2

   Prepare all vegetables, cutting each vegetable in uniform-size pieces and keeping each separate. Trim, pare and cut carrots in half lengthwise. (If large carrots are used, cut in quarters or 1/4-inch thick diagonal slices.) Peel and cut onion in 8 wedges. Trim asparagus, peel stalks and cut into 3 1/2-inch lengths. Trim and cut squash in half lengthwise. (If only larger squash are available, use 2 and cut in quarters or thick slices.) Cut celery in 1/4-inch thick diagonal slices. Cut tomato into 8 wedges.

3. 3

   Heat oil in wok or large skillet over high heat until oil ripples when pan is tilted from side to side. Add carrots and stir-fry 2 minutes, turning with broad spatula so carrots are coated with oil. Add onion wedges and fry 1 minute. Add asparagus, stir to coat with oil and add 1 tablespoon water. Cover at once with tight fitting lid and steam 3 minutes. Uncover, add squash, celery and remaining tablespoon water. Cover and steam 5 minutes or until vegetables are tender-crisp.

4. 4

   Stir in tomato wedges and garlic sauce and cook, covered, 1 minute. Serve at once.