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. |