Gingered Vegetable Stir-Fry Recipe

Gingered Vegetable Stir-Fry Recipe

  • 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
  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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