Mixed Vegetable Stir Fry

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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