CABBAGE AND CARROTS

1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup vegetable oil
1 medium head cabbage (about 1 pound), cut into 1-1/2 inch pieces
2 medium carrots, shredded (about 1 cup)
4 green onions (with tops), sliced
2 cloves garlic, finely chopped
1/4 cup chili sauce
1 teaspoon salt
1/2 cup chicken broth

Mix cornstarch and water. Heat oil in 12-inch skillet or wok until hot. Add cabbage, carrots, onions and garlic; cook and stir 1 minute. Add chili sauce and salt; cook and stir 1 minute. Stir in broth. Heat to boiling; stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds.

6 servings.