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- 1 (14.5-oz.) can low-sodium fat-free chicken broth
- 1/4 cup lite soy sauce
- 1 to 2 Tbsp. chili-garlic paste
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 2 tablespoons dark sesame oil
- 1 (16-oz.) package frozen stir-fry vegetables
- 1. Whisk together first 6 ingredients.
- 2. Heat sesame oil in a large skillet or wok at medium-high heat 2 minutes. Add vegetables, and stir-fry 5 to 7 minutes. Add broth mixture, and stir-fry 1 to 2 minutes or until sauce thickens and vegetables are tender.
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