When you hear the dinner bell announcing stir-fry prepared with Emperor Ming’s special sauce, you’ll want to RUN, not wok, to your place at the table! This recipe has been passed down through the ages, and its fit-for-an-emperor flavor is eclipsed only by its simplicity.
| Ingredients |
| 3/4 c water |
| 2 bouillon cubes, beef or chicken flavored |
| 3 cups frozen or fresh vegetables |
| 1 Tbsp cold water |
| 1 Tbsp cornstarch |
Dash of D.D. Williamson
Caramel Color Powder |
Directions:
- Put the water in skillet and set the temperature on high.
- Dissolve the bouillon cubes in the water.
- Add the vegetables to the skillet.
- Cook for a few minutes until the vegetables are cooked.
- Combine the cornstarch and cold water in a small cup.
- With constant stirring, add some of the cornstarch mixture until the sauce has reached the desired consistency.
- Stir in a dash of D.D. Williamson Caramel Color Powder until the desired color is reached.
- Serve over rice and enjoy!
Serving Suggestions:
The stir-fry vegetables over a plate of hot rice makes a colorful, mouth-watering meal.