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Stir-Fried Vegetables

1/4 cup honey
1/4 cup cider vinegar
2 Tbsp. soy sauce
1/2 cup chicken broth
1 Tbsp. cornstarch
2 Tbsp. cooking oil
2 cups diagonally sliced celery
2 medium green peppers, cut in 1 inch squares
2 onions, sliced, then separated into rings
2 cups spinach
2 cups sliced mushrooms

Combine honey, vinegar, soy sauce and 1/4 cup chicken broth in a small saucepan; heat to boiling. Combine remainder of chicken broth with cornstarch. Stir into hot liquid until mixture is thick. Cover the sauce and set on low heat while stir-frying the vegetables. Heat oil in a large skillet. Add celery, green pepper and onion; stir-fry until crisp-tender. Add spinach and mushrooms. Stir-fry about 2 minutes. Place vegetables on platter and pour sauce over.

Makes 4 servings.