Asian-style Vegetable Medley


    1 tbsp olive oil
    2 tsp grated peeled fresh ginger
    1 clove garlic, minced
    2 carrots, halved lengthwise, diagonally sliced
    3 cups, halved crosswise
    1 can (14 oz) baby corn, drained
    1 can (8 oz) sliced water chestnuts, drained
    1 tbsp soy sauce, low sodium
    2 tsp rice wine vinegar


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