- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 1 tablespoon Cooking Oil
- 1/2 teaspoon Minced Garlic
- 1/2 teaspoon Ginger Root
- 1/2 cup Organic Carrots sliced
- 1/2 cup Lotus Root sliced
- 1/2 cup Jicama sliced
- 1/2 cup Organic Zucchini sliced
- 8 mushrooms - (white)
- 2 tablespoon Water
- 1/2 cup Organic Bell Pepper (Red) cut into 1 inch squares
- 4 asparagus spears - trimmed and cut diagonally into 1 1/2 inch lengths
- 2 teaspoon cornstarch - dissolved in 1 tablespoon water
Sauce
- 1/2 cup Vegetable Broth
- 1 tablespoon Rice Wine or Dry Sherry
- 1 tablespoon Soy Sauce
- 2 teaspoon Sugar
- 1 teaspoon Sesame Oil
Directions
Combine sauce ingredients in a bowl and set aside.
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.
