Tender Crisp Broccoli & Carrots

• 1 pound Fresh Broccoli
• 1 Tablespoon Corn Oil
• 2 whole Carrots, Cut Into Matchstick Strips
• 2 whole Small Onions, Cut Into Wedges
• 1 can (8 Oz. Size) Sliced Water Chestnuts, Drained
• 1/3 cups Light Corn Syrup ( Like Karo)
• 3 Tablespoons Cider Vinegar
• 2 Tablespoons Cornstarch
• 2 Tablespoons Lite Soy Sauce
• 1 teaspoon Freshly Grated Ginger
• 1/2 cups Unsalted Cashews

1. Separate broccoli into florets. Peel and slice broccoli stems.
2. Heat a large skillet over medium-high heat. Add oil. Add broccoli stems, carrots and onions. Stir-fry until tender-crisp.
3. Add broccoli florets and water chestnuts. Stir-fry another minute.
4. In a small bowl stir together the corn syrup, vinegar, cornstarch, soy sauce and ginger. Stir into the vegetables. Cook for one more minute and sprinkle with cashews.
5. Serve!

broccoli, corn oil, carrots, onions, water chestnuts, syrup, vinegar, cornstarch, soy sauce, freshly grated ginger, unsalted cashews

Taken from tastykitchen.com/recipes/sidedishes/tender-crisp-broccoli-carrots/ (may not work)