Chef Martin Yan
Mixed Vegetable Stir-Fry
Category
Side Dish
Servings
4 - 6 servings
Prep Time
10 minutes
Cook Time
15 minutes
Author:
Chef Martin Yan
Ingredients
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1 tablespoon Cooking Oil
-
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
-
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
