.25cupsPrepared salad dressing with ginger e.g. Annie's Sesame Ginger Vinaigrette
1tbspcorn starch
Other Stir fry ingredients
8cupsmixed veggies, chopped into bite sized pieceswe use a combination of carrots, celery, broccoli, cauliflower, mushrooms, bell peppers, scallions etc.
2tbsphigh heat oilpeanut oil is great, canola or untoasted sesame oil also work very well
saltto taste
cooked riceto serve
Instructions
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.