Vegetable Stir-Fry

• 3 tablespoons vegetable broth
• 2 tablespoons Chinese rice wine
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1/4 teaspoon sesame oil
• 1/2 pound carrots, cut into julienne strips
• 1/4 pound shiitake mushrooms, stems discarded, thinly sliced
• 1/2 pound Napa cabbage, thinly sliced (about 4 cups)
• 2 large garlic cloves, minced
• 2 teaspoons minced peeled fresh ginger
• 2 scallions, thinly sliced on the bias

1. 1.
2. In a small bowl stir together broth, rice wine, sugar, cornstarch, and salt until smooth.
3. Set aside.
4. 2.
5. Heat a wok over high heat until hot.
6. Add vegetable and sesame oil and heat until it just begins to smoke.
7. Stir-fry carrots 3 minutes.
8. Add mushrooms, cabbage, garlic, and ginger and stir-fry 2 minutes, or until carrots are crisp-tender.
9. Add broth mixture to vegetables.
10. Stir-fry vegetables an additional minute to coat.
11. Add scallions and stir to combine.
12. Serve immediately.

vegetable broth, chinese rice, sugar, cornstarch, salt, vegetable oil, sesame oil, carrots, shiitake mushrooms, cabbage, garlic, fresh ginger, scallions

Taken from www.epicurious.com/recipes/food/views/vegetable-stir-fry-104171 (may not work)