Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 6

　　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

　　

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.