Stir-Fried Broccoli And Carrots

• 2 Tbsp. vegetable oil
• 2 thin slices ginger root, finely chopped
• 1 clove garlic, finely chopped
• 1 1/2 c. small broccoli florets
• 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 (8 1/2 oz.) can water chestnuts, drained and thinly sliced
• 1 c. sliced mushrooms
• 2 Tbsp. oyster sauce

1. Heat oil in wok or 12-inch skillet until hot.
2. Add ginger root and garlic.
3. Stir-fry until light brown for 1 minute.
4. Add broccoli, carrots and onion.
5. Stir-fry 1 minute.
6. Add chicken broth and salt.
7. Cover and cook until carrots are crisp-tender, about 3 minutes.
8. Mix cornstarch and water.
9. Stir into vegetable mixture.
10. Cook and stir until thickened, about 10 seconds.
11. Add water chestnuts, mushrooms and oyster sauce.
12. Cook and stir 30 seconds.
13. Yields 4 servings.

vegetable oil, thin slices ginger root, clove garlic, broccoli florets, carrots, onion, chicken broth, salt, cornstarch, cold water, water chestnuts, mushrooms, oyster sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=651892 (may not work)