1/2 cup fat free, less sodium chicken broth
3 tablespoons oyster sauce
1 1/2 tablespoons honey
1 1/2 tablespoons cornstarch
1 tablespoon low sodium soy sauce
2 teaspoons rice wine vinegar
1/2 teaspoon salt

Combine all 7 ingredients in a small bowl; whisk to blend and set aside. Heat 1 tablespoon oil in a wok over medium-high heat. Add veggies and stir for one minute. Add 1/4 cup broth and continue to stir fry for 4 minutes or until vegetables are tender. Add 7 ingredient broth mixture and continue to stir until sauce thickens.

NOTE: For an entree (such as chicken with veggies), saute sliced meat in 1 TB oil until cooked and stir into vegetables while sauce thickens. For a spicier version, saute crushed garlic, ginger and crushed red pepper in the oil before adding the vegetables. Serve over steamed rice.

Stacy's Notes - Made this Feb 2005 and used on a fresh broccoli/carrot/snow pea mixture. Really good, definitely use again. Used all ingredients as listed (used bouillon to make 3/4 cup of chicken broth).