vegetable stir-fry

Adapted from Student's Vegetarian Cookbook.
Choose one of the following sauce recipes and serve over cooked rice or noodles. 
Serves 2-3.

Sweet and Sour Sauce
2 tablespoons soy sauce
2 tablespoons white vinegar
2 tablespoons catsup
4 teaspoons sugar
1/2 cup water
2 teaspoons cornstarch

Tangy Sauce
2 tablespoons hoisin sauce
2 tablespoons white vinegar
2 tablespoons soy sauce
1/2 cup water
2 teaspoons cornstarch

Stir-Fry
About 1 tablespoon of vegetable or canola oil.
2 cloves garlic
2-3 cups of whatever stir-fry vegetables you want (I don't measure really).
I use any combination of corn, peas, sugar snap peas, green beans, red or green peppers, carrots, broccoli, zucchini, or sprouts.
To make it an even quicker meal I sometimes just buy a big bag of frozen stir-fry veggies from Costco and use a few cups of that. 

1. Choose one of the sauces, and combine sauce ingredients into a small bowl.

2. Heat the oil in a medium skillet over medium-high heat. Add the garlic and swirl it in the oil for a moment. Add the rest of the vegetables. Stir and fry for 3-4 minutes.

3. Stir the sauce and pour it over the vegetables. Stir and simmer for about 30 seconds or until the sauce thickens and the vegetables become glazed. Serve immediately. Garnish with chopped scallion if you desire.