Mixed Vegetable Stir Fry
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Vegetable Broth1 tbsp
Rice Wine (chinese)1 tbsp
Soy Sauce1 tsp
Sesame Oil1 tbsp
Cooking Oil1 tsp
Garlic (minced)1 tsp
Ginger (minced)1 cup
Carrot (sliced)1 cup
Jicama (sliced)1 cup
Zucchini (sliced)2 tbsps
WaterDirections:
1
Combine sauce ingredients in a bowl
2
Place a wok over high heat until hot
3
Add oil, swirling to coat sides
4
Add garlic and ginger; cook stirring, until fragrant, about 10 seconds
5
Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute
6
Add water, cover and cook for 3 minutes
7
Add bell pepper and asparagus; stir fry for 1 minute
8
Add sauce and bring to a boil
9
Add cornstarch solution and cook, stirring, until sauce boils and thickens