Modern Chop Suey With Shallots, Ginger, And Garlic Essence

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

10 fresh shiitake mushroom caps, thinly sliced

10 fresh oyster mushroom caps, thinly sliced

10 ears canned baby corn, rinsed

3 ounces thin green beans such as haricots verts, trimmed and cut into 3-inch pieces (about 1 cup)

1/2 small jicama, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)

2 stalks celery, trimmed and cut into 1/8-inch matchsticks (about 1/2 cup)

2 carrots, peeled and cut into 1/8-inch matchsticks (about 1/2 cup)

3 medium asparagus spears, trimmed and cut into 2-inch pieces

2-ounce piece fresh lotus root, cut into 1/4-inch-thick slices

1/2 small red onion, thinly sliced (about 1/2 cup)

1/2 cup canned low-salt chicken broth

2 tablespoons dry white wine such as Chardonnay

1 teaspoon mushroom soy sauce or light soy sauce*

1 teaspoon fish sauce (nam pla)*

1 tablespoon oyster sauce*

1 tablespoon sugar

2 teaspoons cornstarch

1 teaspoon finely chopped peeled fresh ginger

1 large garlic clove, finely chopped

1 shallot, finely chopped

4 ounces firm tofu, drained, rinsed, and cut into 1/2-inch matchsticks

Asian sesame oil, for drizzling

Fresh cilantro sprigs, for garnish

*Available at Asian markets

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