vegetable stir fry  serves 4-6 3 tablespoons vegetable broth 2 tablespoons Chinese rice wine 1 teaspoon sugar 1 teaspoon cornstarch 1 teaspoon salt 2 tablespoons vegetable oil ¼ teaspoon sesame oil ½ pound carrots, cut into julienne strips ¼ pound shiitake mushrooms, stems discarded, thinly sliced ½ pound Napa cabbage, thinly sliced (about 4 cups) 2 large garlic cloves, minced 2 teaspoons minced peeled fresh ginger 2 scallions, thinly sliced on the bias 1. In a small bowl stir together broth, rice wine, sugar, cornstarch, and salt until smooth. Set aside. 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. 3. Stir-fry vegetables an additional minute to coat. Add scallions and stir to combine. Serve immediately. back