| 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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