Mixed Vegetable Stir Fry

• 1/2 cup vegetable broth
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon cooking oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1/2 cup sliced carrots
• 1/2 cup sliced lotus root
• 1/2 cup sliced jicama
• 1/2 cup sliced zucchini
• 8 white button mushrooms
• 2 tablespoons water
• 1/2 cup red bell pepper, cut into 1 inch squares
• 4 asparagus spears, trimmed and cut diagonally into 1 1/2 inch lengths
• 2 teaspoons cornstarch dissolved in 1 tablespoon water

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.

vegetable broth, chinese rice wine, soy sauce, sesame oil, cooking oil, garlic, ginger, carrots, lotus root, jicama, zucchini, white button mushrooms, water, red bell pepper, cornstarch

Taken from www.foodnetwork.com/recipes/mixed-vegetable-stir-fry-recipe.html (may not work)