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Fry veggies in a wok or skillet with a bit of
oil, adding the hard, long-cooking ones first and the soft,
fast-cooking ones last, until all are cooked to your taste. Mix
water and cornstarch until starch is dissolved. Add this, the
soy sauce and cook until sauce is slightly thickened. Serve over
rice. For a very colorful stir-fry, try these veggies together:
red: red pepper or tomatoes orange: carrots yellow: yellow
pepper green: leafy veggie or broccoli purple: purple cabbage
brown: mushrooms white: cauliflower
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