Ingredients

• 10 fresh shiitake mushroom caps, thinly sliced
• 10 fresh oyster mushroom caps, thinly sliced
• 10 ears canned baby corn, rinsed
• 3 ounces thin green beans such as haricots verts, trimmed and cut into 3-inch pieces (about 1 cup)
• 1/2 small jicama, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
• 2 stalks celery, trimmed and cut into 1/8-inch matchsticks (about 1/2 cup)
• 2 carrots, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)
• 3 medium asparagus spears, trimmed and cut into 2-inch pieces
• 2-ounce piece fresh lotus root, cut into 1/4-inch-thick slices
• 1/2 small red onion, thinly sliced (about 1/2 cup)
• 1/2 cup canned low-salt chicken broth
• 2 tablespoons dry white wine such as Chardonnay
• 1 teaspoon mushroom soy sauce or light soy sauce*
• 1 teaspoon fish sauce (nam pla)*
• 1 tablespoon oyster sauce*
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon finely chopped peeled fresh ginger
• 1 large garlic clove, finely chopped
• 1 shallot, finely chopped
• 4 ounces firm tofu, drained, rinsed, and cut into 1/2-inch matchsticks
• Asian sesame oil, for drizzling
• Fresh cilantro sprigs, for garnish
• *Available at Asian markets

Instructions

1. Bring a large pot of salted water to a boil. Blanch vegetables in water for 40 seconds (avoid overcooking). Drain and set aside.
2. Combine chicken broth, wine, soy sauce, fish sauce, oyster sauce, sugar, cornstarch, ginger, garlic, and shallots in a 14-inch flat-bottomed wok and bring to a boil over high heat, stirring constantly. Boil, stirring constantly, about 4 minutes, until sauce thickens. Add tofu and vegetables. Stir until heated through, about 30 seconds. Drizzle lightly with sesame oil and garnish with cilantro.