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

This recipe created by Kikkoman.