Vegetable Stir-Fry

This is from Swanson. I found this in Better Homes & Gardens. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup Swanson chicken broth
• 1  tablespoon cornstarch
• 1  tablespoon low sodium soy sauce
• 1  tablespoon  vegetable oil
• 4  cups  cut  vegetables (broccoli florets, cauliflower florets, baby carrots and sliced celery)
• 2  teaspoons  fresh  ginger, root grated or 1⁄8 teaspoon ground ginger
• 1  clove garlic, minced
•  toasted sesame seeds (optional)

Directions

1. Stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth.
2. Heat the oil in a 10"-inch skillet over medium-high heat. Add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp.
3. Add the broth mixture to the skillet. Cook and stir until the mixture boils and thickens. Sprinkle with the sesame seeds, if desired.