For the sauce:
1 tablespoon cornstarch
1/2 cup water
1 clove garlic, crushed in garlic press
1/4 cup catsup
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons brown sugar

For the vegetables:

1/2 cup bouillon
1 bag frozen pepper-onion stir-fry mix
1 cup frozen or canned (drained) shoepeg corn
1 8-ounce can sliced water chestnuts, drained
2 cups cooked barley or other whole grains of your choice.

Make the sauce: Mix the cornstarch and 2 tablespoons of the water into a smooth paste. Combine with the remaining water and the other sauce ingredients.

Heat the bouillon to boiling in a pot and add the frozen vegetables; stir until thawed and heated through. Add the remaining vegetables and the sauce; heat through. Serve over the whole grains of your choice.

4 servings 

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