Ingredients
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
tsp minced peeled fresh ginger
2
scallions, thinly sliced on the bias
Directions
1.
1. In a small bowl stir together broth, rice wine, sugar, cornstarch, and salt until smooth. Set aside.
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.
Columbus Restaurants
