- Rating:
- Servings:
- 4 - 6
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 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
Directions
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.
