LibreRecipes

Gingered Vegetable Stir-Fry

Rating

Calories

91.0

Protein

2.0

Sodium

459.0

Fat

5.0

Can be prepared in 45 minutes or less.

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.