Instructions: Combine sauce ingredients in a bowl. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook, stirring until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini, and mushrooms; stir-fry for 1 minute.

Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir-fry for 1 minute.

Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

This recipe yields 4 servings.

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