Sauce:
1/2 cup vegetable broth
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon cooking oil
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 cup sliced carrots
1/2 cup sliced lotus root
1/2 cup sliced jicama
1/2 cup sliced zucchini
8 white button mushrooms
2 tablespoons water
1/2 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
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.
