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 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 



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. 

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.



Serves 6.







This recipe provided courtesy of Fresh Abundance!

www.freshabundance.com

509-533-2724