(I used the golden broth recipe I posted earlier to make it vegetarian, but a fat-free chicken broth would also be good)
(Or use a small amount of broth or other sauteing liquid, adding more as it evaporates)
cut into small pieces (I like it with 1/2 broccoli and 1/2 cauliflower, cut in thin fan-shaped slices.)
Combine chicken broth, cornstarch, soy sauce, and sugar and set aside.
Heat oil in skillet/wok.
Fry until golden.
Stir fry for three minutes.
Add sauce ingredients.
Stir fry for 1 minute until sauce clears.