1/2 cup low-sodium chicken broth
1/2 tablespoon cornstarch
1 teaspoon reduced-sodium wheat-free soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
2 cups chopped broccoli
1 1/4 cups chopped yellow squash
1 1/4 cups carrots, chopped into matchsticks
1 1/4 cups sugar snap peas
1 cup sliced onion
1 cup sliced red bell pepper
1. In a medium bowl, whisk together the chicken broth, cornstarch, and soy sauce. Set aside.
2. In a wok or sauté pan over moderately high heat, warm the sesame oil. Add the garlic and ginger and cook for 1 minute. Add the broccoli, squash, carrots, sugar snap peas, onion, and bell pepper and cook until tender, 7 to 10 minutes. Add the soy sauce mixture, reduce the heat to moderate, and continue cooking until the sauce is thickened.