Ingredients

Makes 4 to 6 servings

　　3 tablespoons vegetable broth

　　2 tablespoons Chinese rice wine

　　1 teaspoon sugar

　　1 teaspoon cornstarch

　　1 teaspoon salt

　　2 tablespoons vegetable oil

　　1/4 teaspoon sesame oil

　　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 teaspoons minced peeled fresh ginger

　　2 scallions, thinly sliced on the bias

　　

Step 1

1. In a small bowl stir together broth, rice wine, sugar, cornstarch, and salt until smooth. Set aside.

　　

Step 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.