Mix together the soy sauce, vinegar and vegetable broth. Separately, mix together the corn starch and the brown sugar. Add the corn starch, brown sugar mixture to the liquids. Add in the minced ginger. Set this mixture aside. Saute the vegetables in some additional broth. Just before the vegetables are cooked, add in the liquid mixture that was set aside, and saute for an additional two minutes. I served this over brown rice. It looked as good as it tasted. From: Mike Dobbert
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|Serving Size: 1 Serving (1534g)|
|Recipe Makes: 1|
|Calories from Fat: 15 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 3119.2mg||108 %|
|Potassium 2111.1mg||56 %|
|Total Carbohydrate 194.7g||57 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 184.8g|
|Protein 12.8g||18 %|
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Calories per serving: 797
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