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 crowns of Broccoli
2-3 Summer Squash and /or Zucchini, sliced very thinly
1/4 pound shiitake mushrooms, stems discarded, thinly sliced
1 Chinese cabbage, thinly sliced (about 4 cups)
2 large garlic cloves, minced or 4 garlic scapes cut thinly
2 teaspoons minced peeled fresh ginger
2 scallions, thinly sliced
In a small bowl stir together broth, rice wine, sugar, cornstarch, and salt until smooth. Set aside.
Heat a wok or skillet over high heat until hot. Add vegetable and sesame oil and heat until it just begins to smoke. Add mushrooms, cabbage, garlic, and ginger and stir-fry 2 minutes, or until tender. Add broth mixture to vegetables.. Stir-fry vegetables an additional minute to coat. Add scallions and stir to combine. Serve immediately.