Instructions: 1. Saute garlic and pepper in hot oil for 2 minutes.

2. Add VEG-ALL, onions, bean sprouts, minced ginger; stir-fry until golden, about 3-5 minutes.

3. Add chicken stock and heat to boiling.

4. Combine sherry, soy sauce and sugar. Add to vegetable mixture.

5. Add cornstarch to water and blend. Add to hot vegetables and stir until thickened.

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