3-Ingredient Stir Fry Sauce for Veggies

Taking Stock Foods:3-Ingredient Stir Fry Sauce for Veggies


3-ingredient stir fry sauce

Bone broth, salad dressing and corn starch come together to make a simple, delicious sauce for weeknight stir fries.
Prep Time3 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Asian American, stirfry, Weeknight dinner, Weeknight meals
Servings: 4 people


Stir fry Sauce

Other Stir fry ingredients

  • 8 cups mixed veggies, chopped into bite sized pieces we use a combination of carrots, celery, broccoli, cauliflower, mushrooms, bell peppers, scallions etc.
  • 2 tbsp high heat oil peanut oil is great, canola or untoasted sesame oil also work very well
  • salt to taste
  • cooked rice to serve


  • Add cornstarch to the bottom of a 2 cup or larger bowl or measuring cup. Pour a small amount of Taking Stock Foods Classic Chicken Bone Broth (about 2 tablespoons) over the cornstarch and mix to create a paste. This step will prevent the cornstarch from clumping. Add the remaining broth and the salad dressing, stir to combine and set aside.
  • Heat a large pan or wok over medium-high heat for about a minute. Once the pan has heated, add the oil and roll the pan to distribute the oil so that it coat the entire surface.
  • Add veggies, dispersing them into a single layer. Let them sit for about 2 minutes, creating a hard sear on one side.
  • Reduce heat to medium and stir veggies. Cover with a large lid and allow to cook/steam for about 4 more minutes, stirring occasionally, until mostly tender with a little snap.
  • Return the heat to medium high. Mix stir fry sauce with a whisk or fork to redistribute cornstarch which has sunk to the bottom; pour over veggies. Bring to a boil and cook for 1 minute.
  • Season with salt, to taste. Serve immediately with rice.