“This was the stir fry sauce we made with all of the vegetables we cut up in my Extended Ed Class on using knives. It was really good but it feeds a lot. You may want to cut it in half or more. I make the sauce and keep it in the refrigerator then cook the vegetables to order so they are fresh. It's better than having soggy vegetables for left overs. I also use splenda brown sugar.”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring all ingredients to a simmer and thicken with cornstarch as needed.

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