Stir-Fried Broccoli And Carrots

• 3 Tbsp. corn oil
• 1 lb. broccoli
• 2 medium carrots
• 2 small onions
• 1 (8 oz.) can water chestnuts
• 2 Tbsp. cornstarch
• 1/3 c. Karo light corn syrup
• 3 Tbsp. cider vinegar
• 2 Tbsp. soy sauce
• 1/2 tsp. ground ginger
• 1/3 c. unsalted cashews

1. In large skillet, heat corn oil over medium-high heat.
2. Add broccoli which has been cleaned, trimmed and cut into florets and slice stalks.
3. Cut carrots into matchstick strips and cut the onion into wedges.
4. Stir-fry for 6 minutes or until vegetables are tender-crisp.
5. Add water chestnuts that have been drained and sliced.
6. In a small mixing bowl, mix cornstarch and Karo syrup until smooth.
7. Stir in cider vinegar, soy sauce and ginger.
8. Add to skillet, stirring constantly.
9. Bring to a boil over medium heat and boil 1 minute.
10. Sprinkle with cashews.
11. Serves 4.

corn oil, broccoli, carrots, onions, water chestnuts, cornstarch, light corn syrup, cider vinegar, soy sauce, ground ginger, unsalted cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1031600 (may not work)