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Country Veggies Stir-Fry
By Chef Martin Yan


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.