pounds fresh vegetables, cut into bite-sized pieces (such as celery, zucchini, onion, peppers, Chinese cabbage and snow peas)
In large bowl, combine molasses, broth, soy sauce, cornstarch, ginger, garlic and red pepper. Set aside. Heat oil in wok or large heavy skillet. Add vegetables and stir-fry 2 minutes until crisp and tender. Mix in molasses mixture. Cook just until sauce thickens and vegetables are well coated.
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