Gingered Vegetable Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less. Ingredients:
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 |
Directions:
1. In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined well. Cut mushroom caps into 1/8-inch-thick slices.
2. Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and gingerroot and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute.
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