Chef Martin Yan
Country Veggies Stir-Fry
Category
Side Dish
Servings
2 - 4 servings
Prep Time
5 minutes
Cook Time
15-20 minutes
Author:
Chef Martin Yan
Ingredients
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2 tablespoons Cooking Oil
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2 cloves Organic Garlic, sliced
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1 Red Jalapeno Pepper, sliced
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6 stalks Organic Asparagus, cut diagonally into 1 inch lengths
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1/2 cup Jicama, diced
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1/2 cup Baby Corn, drained
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1/2 cup Lotus Root or Waterchestnuts, peeled and sliced
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1/4 pound Sno Peas or Sugar Snap Peas, strings removed
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1/2 cup Soup Broth
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1 tablespoon Soy Sauce
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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 pepper; 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.
Filed in:
Asparagus,
Baby Corn,
Country Veggies Stir-Fry,
Garlic,
Jalapeno,
Jalapeno Pepper,
Jicama,
Lotus Root,
Side Dish,
Sno Peas,
Sugar Snap Peas,
Waterchestnuts
