Gingered Vegetable Stir Fry

Yield: 6 portions

Ingredients

3	Tablespoons	chicken broth

2	Tablespoons	Chinese rice wine or 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, cut into julienne strips

1/2	pound	daikon (an Asian radish), cut into julienne strips (about 2 cups)

1/2	pound	cabbage, sliced thin

2	cloves	garlic, minced

2	teaspoons	fresh gingerroot, peeled and minced

Directions:

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.

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