Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all the ingredients in a large saucepan and bring it to a boil. lower the heat, simmer and cook uncovered for 30 minutes. strain through a fine metal sieve and cool. this makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.

Target recipe: stir the broth, cornstarch and soy sauce in a small bowl until the mixture is smooth. heat the oil in a 10"-inch skillet over medium-high heat. add the vegetables, ginger root and garlic and stir-fry until they're tender-crisp. add the broth mixture to the skillet. cook and stir until the mixture boils and thickens. sprinkle with the sesame seeds, if desired.