Eight Precious Vegetable Stir-Fry | Cruise Scoop

Ingredients

• 2 tsp (6 g) cornstarch
• 4 tsp (18 ml) cold water
• ½ C (118 ml) low-sodium vegetable or chicken broth
• 4 tsp (18 ml) rice wine or dry sherry
• 1 Tbsp (15 ml) oyster-flavored sauce
• 1 Tbsp (15 ml) soy sauce
• 1 tsp (5 ml) toasted sesame oil
• 2 tsp (8 g) sugar
• ¼ tsp (0.6 g) white pepper
• 1 Tbsp (15 ml) peanut oil
• 1 tsp (6 g) garlic, minced
• ½ tsp (10 g) ginger, minced
• ½ C (32 g) carrots, peeled and sliced
• ½ C (65 g) jicama, peeled and sliced
• ½ C (60 g) lotus root, peeled and sliced
• 8 Chinese long beans, cut into 1-in (25-cm) pieces
• 4 heads baby bok choy, quartered lengthwise
• 8 small shiitake mushrooms, stems removed
• 2 Tbsp (30 ml) water
• ½ med red bell pepper, seeded and cut into 1-in (25-cm) diamonds
• 4 med asparagus spears, trimmed and thinly sliced diagonally