Stir-Fried Broccoli And Carrots(Low-Fat)

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

1. Spray wok or 12-inch skillet with nonstick cooking spray; heat until hot.
2. Add ginger root and garlic; stir-fry about 1 minute or until lightly browned.
3. Add broccoli, carrots and onion; stir-fry 1 minute.
4. Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp-tender.
5. Mix cornstarch and cold water; stir into vegetable mixture.
6. Cook and stir about 10 seconds or until thickened.
7. Add water chestnuts, mushrooms and oyster sauce; cook and stir for 30 seconds.
8. Serves 4.

ginger root, clove garlic, broccoli flowerets, carrots, onion, chicken broth, salt, cornstarch, cold water, water chestnuts, mushrooms, oyster sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=982287 (may not work)