Lucille's Stir-Fried Vegetables

2 t. cornstarch

1/2 c. water

2 T. dry sherry

1 t. sesame oil

1/4 t. crushed red pepper

2 1/2 c. sliced squash

1 c. sweet red pepper strips

6 oz. pkg frozen snow pea pods, thawed (or edamame)

1/2 t. chicken flavored granules

1 T. soy sauce

1 clove garlic, minced

1 t. grated gingerroot

1 c. sliced green onions

1 c. bean sprouts

Combine cornstarch, granules, water, celery, sherry and soy sauce. Add oil to wok (or skillet if you don't have a wok). Heat to medium high (325) for 1 minute. Add garlic, crushed red pepper and gingerroot. Stir fry 1 minute. Add squash, onions, and red pepper strips. Stir fry 3 minutes or until crisp tender. Add bean sprouts and pea pods. Stir fry 2 minutes. Pour cornstarch mixture over vegetables. Stir fry until thickened. Serve immediately. Makes 8 servings.