In a small bowl or jar, whisk or shake together the vegetable broth, 4 tablespoons soy sauce, ginger, garlic, honey, and sesame oil. Taste for seasonings and add the remaining 1 to 2 tablespoons of soy sauce if desired.
How to Stir Fry
In general, stir-frying involves protein, vegetables, and a grain, like noodles. Heat a large skillet or wok over medium-high to high heat. Add high heat-tolerant cooking oil, such as canola oil or peanut oil.
Once hot, add the protein, such as tofu or tempeh. Stir frequently, cooking until starting to brown. Add in the vegetables. Commonly stir-fried vegetables include broccoli, snap peas, peppers, and carrots. Continue cooking until the vegetables are vivid and tender, just a few minutes.
Add in noodles or rice and the stir-fry sauce. If not adding a grain to the stir-fry, simply add the sauce at the end of cooking the vegetables. Cook another 2 minutes to heat the sauce and allow the flavors to infuse into the vegetables and protein.
Notes
Soy sauce: This recipe definitely works with standard soy sauce, but I recommend low-sodium soy sauce because it allows for more control over the saltiness of the stir-fry sauce.
Grating: I grate ginger and garlic on a microplane or the smallest part of a box grater. I find it easier than mincing and the increased surface area of ginger/garlic adds more flavor to the sauce.
No fresh ginger or garlic? Replace with ½ teaspoon ground equivalent. Adjust to taste.