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 |
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.