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