Stir-Fried Broccoli

• 2 Tbsp. vegetable oil
• 2 thin sliced ginger roots, finely chopped
• 1 clove garlic, finely chopped
• 1 1/2 c. small broccoli flowerets
• 1 c. thinly sliced carrots
• 1 small onion, sliced and separated into rings
• 3/4 c. chicken broth
• 1 tsp. salt
• 1 Tbsp. cornstarch
• 1 Tbsp. cold water
• 1 can (8 1/2 oz.) water chestnut, drained
• 1 c. sliced mushrooms
• 2 Tbsp. oyster sauce

1. Heat oil in 12 inch skillet.
2. Add ginger root and garlic. Stir-fry until light brown or for about 1 minute.
3. Add broccoli, carrots and onion.
4. Stir-fry for 1 minute.
5. Add chicken broth and salt.
6. Cover and cook until carrots are tender.
7. Mix cornstarch and water.
8. Stir into vegetable mixture. Cook until thickened. Add water chestnut, mushrooms and oyster sauce and cook for 30 seconds.
9. Serve while hot.

vegetable oil, ginger roots, clove garlic, broccoli flowerets, carrots, onion, chicken broth, salt, cornstarch, cold water, water, mushrooms, oyster sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25035 (may not work)