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Categories:
vegetable broth Chinese rice wine soy sauce sesame oil cooking oil garlic ginger carrots lotus root jicama zucchini white button mushrooms water red bell pepper cornstarch
Viewed: 56 - Published at: 8 years agoIngredients
- 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
Method
- 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.
