FRESH VEGETABLE STIR FRY

1 tbsp. Com Starch
1 medium zucchini, sliced
1 tsp. salt
1 large green or red pepper, cut into thin strips
2/3 cup cool chicken broth
3 Tbsp. Corn Oil
1/2 cup thinly sliced carrots
1/4 lb. green beans, cut into 1-1/2-inch pieces
1 tomato, cut into wedges
3 small onions, cut into wedges
1/4 cup minced fresh basil
1 large clove garlic, minced

1. In small bowl stir Corn Starch, salt and broth until smooth; set aside.
2. In large skillet heat corn oil on medium-high heat. Add green beans, onions and garlic; cook, stirring quickly and frequently (stir-fry) 2 minutes. Add zucchini, pepper and carrots; stir-fry 2-to-3 minutes or until all vegetables are tender-crisp.
3. Stir Corn Starch mixture; add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute.
4. Stir in tomato, basil and lemon juice; cook 1 minute or until tomato is heated through.