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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kikkoman.