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.