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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 1. In a small bowl stir together broth, rice wine, sugar, cornstarch, and salt until smooth. Set aside.
2. 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.
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