Yield: 6 portions
In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined well. Cut mushroom caps into 1/8-inch thick slices.
Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir fry carrots 3 minutes. Add daikon and stir fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and gingerroot and stir fry 2 minutes, or until carrots are crisp-tender.
Stir broth mixture and add to vegetables. Stir fry vegetables 1 minute.
Please note that some ingredients and brands may not be available in every store.