Assorted Vegetables with Tianjin cabbage
  1. Blanch asparagus and carrot.
  2. Heat oil in wok, fry ginger till fragrant, add celery, bell pepper, zucchini, daikon and Tianjin , fry about 4 minutes, add asparagus and carrot.
  3. Pour in vegetable stock and sugar, mix well, add cornstarch mixed with 1 tablespoon of water, mix well.
  4. Serve sprinkled with green onion.
Recipe Notes