Chef Martin Yan
Mixed Vegetable Stir Fry
Mixed Vegetable Stir Fry
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Asian
Servings
4 - 6 servings
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
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1 tablespoon cooking oil
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1/2 teaspoon minced garlic
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1/2 teaspoon ginger root
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1/2 cup organic carrots, sliced
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1/2 cup Lotus Root, sliced
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1/2 cup jicama, sliced
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1/2 cup organic zucchini, sliced
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8 mushrooms (white)
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2 tablespoon water
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1/2 cup Organic Bell Pepper (red) cut into 1 inch squares
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4 asparagus spears - trimmed and cut diagonally into 1 1/2 inch lengths
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2 teaspoon cornstarch - dissolved in 1 tablespoon water
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1/2 cup vegetable broth
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1 tablespoon rice wine or dry sherry
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1 tablespoon soy sauce
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2 teaspoon sugar
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1 teaspoon sesame oil
Sauce
Directions
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.
Filed in:
Asparagus Spears,
Ginger Root,
Jicama,
Lotus Root,
Minced Garlic,
Mixed Vegetable Stir-Fry,
Organic Bell Pepper,
Organic Carrots,
Organic Zucchini,
Side Dish,
Vegetables
