Prep Time: 5 minutes
Total Time: 5 minutes
Yield: Just Under 1/2 cup
- 1/4 cup chicken broth or water
- 2 tablespoons oyster sauce
- 1 1/2 teaspoons Chinese rice wine or dry sherry
- 1/2 teaspoon sugar
- Black pepper, to taste
- 1 teaspoon cornstarch
- 2 teaspoons water
- Salt, to taste
- up to 1/2 teaspoon Asian sesame oil
In a separate small bowl, stir the cornstarch into the water. Keep both bowls near the stove.
Stir-fry the vegetables. Once the vegetables are stir-fried, push the vegetables to the sides of the wok.
Give the sauce a quick re-stir and pour into the middle of the pan. Bring to a boil.
Give the cornstarch/water mixture and pour into the sauce, stirring quickly to thicken.
Stir to combine the vegetables with the sauce.
Remove the wok from the heat and stir in the sesame oil. Serve, sprinkling the sesame seeds over if desired.
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