2 tablespoons Cooking Oil
2 cloves Organic Garlic sliced
1 Jalapeno Chile (red) sliced
6 stalks Organic Asparagus cut diagonally into 1 inch lengths
1/2 cup Jicama diced
1/2 cup Baby Corn drain
1/2 cup Lotus Root or Waterchestnuts peeled and sliced
1/4 pound Sno Peas or Sugar Snap Peas strings removed
1/2 cup Soup Broth
1 tablespoon Soy Sauce
1 teaspoon Cornstarch dissolved in 2 tablespoons water
Place a wok over medium-high heat until hot.
Add oil, swirling to coat sides.
Add garlic and chile; cook stirring, until fragrant, and about 10 seconds.
Add asparagus, jicama, baby corn, lotus root, and sno peas; stir - fry for 3 minutes.
Add broth and soy sauce and bring to a boil.
Add cornstarch solution and cook, stiring, until sauce boils and thickens.