| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Cklive15 | 1 | servings |
INGREDIENTS
| 1/2 | c | Vegetable broth |
| 1 | tb | Chinese rice wine or dry sherry |
| 1 | tb | Soy sauce |
| 1 | ts | Sesame oil |
| 1 | tb | Cooking oil |
| 1/2 | ts | Minced garlic |
| 1/2 | ts | Minced ginger |
| 1/2 | c | Sliced carrots |
| 1/2 | c | Sliced lotus root |
| 1/2 | c | Sliced jicama |
| 1/2 | c | Sliced zucchini |
| 8 | White button mushrooms | |
| 2 | tb | Water |
| 1/2 | c | Red bell pepper; cut into 1 inch |
| ; squares | ||
| 4 | Asparagus spears; trimmed and cut | |
| ; diagonally into 1 | ||
| ; 1/2 inch lengths | ||
| 2 | ts | Cornstarch dissolved in 1 tablespoon |
| ; water |
INSTRUCTIONS
SAUCE Combine sauce ingredients in a bowl. 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. Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9260 Converted by MM_Buster v2.0l.
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