Instructions: Slice beans and mushrooms; cut red pepper into strips.

In small bowl, mix together 1/2 cup stock, cornstarch, soy sauce, salt and pepper to taste.

In large skillet or wok, heat oil over high heat. Add beans and ginger; stir-fry for about 3 minutes. Add mushrooms and red pepper. Cook for 2 minutes longer, stirring. Add 1 cup stock; cover and cook over medium heat for 3 minutes.

Pour cornstarch mixture over vegetables and stir until mixture comes to boil and thickens. Top with seasoned croutons. Serve immediately.

Makes 8
servings.

(SEASONED CROUTONS): Cut bread into 1/2 inch cubes. In large skillet, melt butter over medium heat. Add garlic clove and toss in butter for 1 minute. Add bread cubes and cook, stirring occasionally, until bread is coated with butter and evenly toasted. Sprinkle herbs, salt, and pepper to taste over cubes, tossing to distribute evenly. Remove garlic clove. Set cubes aside to cool.

Makes 2 cups

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