Mixed vegetable stir fry

Yield: 1 servings

Measure Ingredient
½ cup Vegetable broth
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon Soy sauce
1 teaspoon Sesame oil
1 tablespoon Cooking oil
½ teaspoon Minced garlic
½ teaspoon Minced ginger
½ cup Sliced carrots
½ cup Sliced lotus root
½ cup Sliced jicama
½ cup Sliced zucchini
8 \N White button mushrooms
2 tablespoons Water
½ cup Red bell pepper; cut into 1 inch
\N \N ; squares
4 \N Asparagus spears; trimmed and cut
\N \N ; diagonally into 1
\N \N ; 1/2 inch lengths
2 teaspoons Cornstarch dissolved in 1 tablespoon
\N \N ; water


Combine sauce ingredients in a bowl.

Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.

Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9260 Converted by MM_Buster v2.0l.

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