Mixed vegetable stir fry
1 servings
Ingredients
| Quantity | 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 | White button mushrooms | |
| 2 | tablespoons | Water |
| ½ | cup | Red bell pepper; cut into 1 inch |
| ; squares | ||
| 4 | Asparagus spears; trimmed and cut | |
| ; diagonally into 1 | ||
| ; 1/2 inch lengths | ||
| 2 | teaspoons | Cornstarch dissolved in 1 tablespoon |
| ; water | ||
Directions
SAUCE
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.