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    Quick Vegetable Curry

    1/4 cup Kikkoman Soy Sauce
    4 teaspoons cornstarch
    2 tablespoons vegetable oil
    1 cup chopped onion
    1 teaspoon minced fresh ginger root
    1 large clove garlic, minced
    1 tablespoon curry powder
    1 bag (16 ounces) frozen vegetable mixture of choice
    1 can (15 ounces) garbanzo beans, rinsed and drained
    Hot cooked rice
    Condiments: Raisins, toasted coconut and toasted sliced almonds


    Combine soy sauce, cornstarch and 1 cup water; set aside. Heat oil in hot wok or large skillet over medium-high heat. Add onion, ginger and garlic, then sprinkle with curry powder; stir-fry 1 minute. Add frozen vegetables; stir-fry 4 minutes. Stir in garbanzo beans and soy sauce mixture; bring to boil. Cook, stirring, until mixture thickens and beans are heated through, about 1 minute. Serve over rice and top with condiments.

    Makes 4 servings

    This recipe created by Kikkoman.

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