Recipe courtesy of Martin Yan
Show: Cooking Live
Level:
None

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Shrimp Stir-Fry

Recipe courtesy of Ree Drummond

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Vegetable Fritto Misto with Lemon Mayonnaise

Recipe courtesy of Giada De Laurentiis

Fishy Mixed Grill: Swordfish Kabobs with Garlic and Lemon, Tuna Steaks with Orange and Rosemary

Recipe courtesy of Rachael Ray

Stir-Fried Thai Noodles: Pad Thai

Recipe courtesy of Tyler Florence

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking