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. In a small bowl stir together broth, rice wine, sugar, cornstarch, and salt until smooth. Set aside.
- 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.
