RE: Stir fry sauce recipes
Posted Saturday, March 6, 2010 at 11:38 AM
This is what I do. Once my veggies are crisp tender, I remove them from the pan. I then pour anywhere from 1/4 to 1 cup (depending on how many veggies I am working with) of vegetable broth in the pan and heat it through. Mix 1 tablespoon cornstarch and 3 tablespoons water in small bowl then whisk into the vegetable broth till thickened. If it gets too thick, just add some more broth to thin it out. Then put your veggies back into the pan and toss to coat.