| 1 tsp. Cornstarch | 1 Red Bell Pepper, chopped |
| 2 Tbs. Water | 1 Zucchini, sliced |
| 1 Tbs. Soy Sauce | 2/3 c. fresh Corn Kernels |
| 2 Tbs. Olive Oil | 1 clove Garlic, crushed |
| 3 Tbs. Vegetable Oil | 4 Green Onions, sliced |
| 1 Carrot, sliced | 1 1/3 c. Bean Sprouts |
Whisk together cornstarch and water in a small bowl. Mix in soy sauce and olive oil, set aside.
Heat vegetable oil in skillet over medium-high heat. Saute carrot, pepper and zucchini in oil for about 5 minutes. Stir in corn, garlic, green onions, and bean sprouts. Pour in soy sauce mixture. Cook and stir for about 5 minutes or until vegetables are tender, but crisp. Serve immediately.
Found from allrecipes.com
