Ingredients

• 1/2 cup vegetable broth
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon cooking oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1/2 cup sliced carrots
• 1/2 cup sliced lotus root
• 1/2 cup sliced jicama
• 1/2 cup sliced zucchini
• 8 white button mushrooms
• 2 tablespoons water
• 1/2 cup red bell pepper, cut into 1 inch squares
• 4 asparagus spears, trimmed and cut diagonally into 1 1/2 inch lengths
• 2 teaspoons cornstarch dissolved in 1 tablespoon water

Instructions

1. Combine sauce ingredients in a bowl.
2. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
3. Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.