Mixed Vegetable Stir-Fry

Recipe Ingredients

1/2 cup	118ml	Vegetable broth
1 tablespoon	15ml	Chinese rice wine or dry sherry
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	Sesame oil
1 tablespoon	15ml	Cooking oil
1/2 teaspoon	2.5ml	Minced garlic
1/2 teaspoon	2.5ml	Minced ginger
1/2 cup	55g / 1.9oz	Sliced carrots
1/2 cup	118ml	Sliced lotus root
1/2 cup	118ml	Sliced jicama
1/2 cup	118ml	Sliced zucchini
8		White button mushrooms
2 tablespoons	30ml	Water
1/2 cup	118ml	Red bell pepper in 1" squares
4		Asparagus spears - trimmed, and
		Cut diagonally into 1 1/2" lengths
2 teaspoons	10ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
Martin Yan's Feast: The Best of Yan Can Cook by Martin Yan, (Bay - Books, 1998)

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