Mixed Vegetable Stir Fry

  • 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.

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