Recipe courtesy of Martin Yan

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


  1. Combine sauce ingredients in a bowl.
  2. 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.
  3. 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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