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
-
2 tablespoons Cooking Oil
-
2 cloves Organic Garlic, sliced
-
1 Red Jalapeno Pepper, sliced
-
6 stalks Organic Asparagus, cut diagonally into 1 inch lengths
-
1/2 cup Jicama, diced
-
1/2 cup Baby Corn, drained
-
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 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.