Veggie Stir Fry

1/2  cup		Tamari
1/2  cup		vegetable broth
1  tablespoon		corn starch
1  tablespoon		honey
1  teaspoon		sesame seed oil
1  teaspoon		rice vinegar
1  piece		2 inch piece of ginger
2		garlic cloves
6  cups		frozen Mixed stir fry vegetables

Tip: Click on the ingredient links to learn the nutritional information for all the Veggie Stir Fry ingredients. The serving size for any ingredient in Veggie Stir Fry may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Whisk all ingredients together. Adjust the amount of sauce you add according to how much stir fry you're making. When adding to your stir fry, allow to cook for 3 full minutes to allow the corn starch to thicken the sauce.
Makes 1-1/4 cups. Will keep refrigerated in an airtight container for 1 week.

Stir fry veggies in small amount of olive or vegetable oil, mix in sauce, seve over brown rice.