Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6
Ingredients
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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
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.