Gingered Vegetable Stir-Fry

• 3 tablespoons chicken broth
• 2 tablespoons Chinese rice wine or medium-dry Sherry
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 1/4 pound fresh shiitake mushrooms, stems discarded
• 2 tablespoons vegetable oil
• 1/2 pound carrots (about 3 medium), cut into julienne strips
• 1/2 pound daikon (an Asian radish), cut into julienne strips (about 2 cups)
• 1/2 pound Napa cabbage, sliced thin (about 4 cups)
• 2 large garlic cloves, minced
• 2 teaspoons minced peeled fresh gingerroot

1. In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined well.
2. Cut mushroom caps into 1/8-inch-thick slices.
3. Heat a wok over high heat until hot.
4. Add oil and heat until it just begins to smoke.
5. Stir-fry carrots 3 minutes.
6. Add daikon and stir-fry vegetables 2 minutes.
7. Add mushrooms, cabbage, garlic, and gingerroot and stir-fry 2 minutes, or until carrots are crisp-tender.
8. Stir broth mixture and add to vegetables.
9. Stir-fry vegetables 1 minute.

chicken broth, chinese rice wine, sugar, cornstarch, salt, shiitake mushrooms, vegetable oil, carrots, daikon, cabbage, garlic, fresh gingerroot

Taken from www.epicurious.com/recipes/food/views/gingered-vegetable-stir-fry-14120 (may not work)