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Mixed Vegetable Stir-Fry
By Chef Martin Yan


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

1/2 cup Vegetable Broth
1 tablespoon Rice Wine or Dry Sherry
1 tablespoon Soy Sauce
2 teaspoon Sugar
1 teaspoon Sesame Oil


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.