1/2 cup orange juice (or pineapple juice)
1/4 cup tamari sauce (or soy sauce)
1 tablespoon grated fresh ginger
2 to 3 cloves garlic, crushed
2 tablespoons honey
2 teaspoons Chinese sesame oil
2 tablespoons cornstarch
Combine the juice, tamari sauce, ginger, garlic, honey and sesame oil.
Whisk this mixture into the cornstarch and set aside. Add the desired amount of this sauce (don't forget to whisk it from the bottom just before, to redistribute the settled cornstarch) to the pan full of vegetables about 2/3 of the way through the cooking. Once it's in the wok, stir the saute from the bottom constantly, so the sauce gets to coat all the vegetables evenly, and so it won't stick to the bottom. Makes about 1 cup.
From "The Enchanted Broccoli Forest," by Molly Katzen.