Recipe information
Yield
Makes 4 to 6 servings
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
Preparation
Step 1
1. In a small bowl stir together broth, rice wine, sugar, cornstarch, and salt until smooth. Set aside.
Step 2
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.
