Stir-Fried Broccoli And Carrots

• 2 Tbsp. oil
• 2 thin slices ginger root, 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
• 3/4 c. chicken broth
• 1 tsp. salt
• 1 Tbsp. cornstarch
• 1 Tbsp. cold water
• 1 c. sliced mushrooms
• 2 Tbsp. oyster sauce
• 1 (8 oz.) can water chestnuts, drained and sliced

1. Mix cornstarch and water in bowl.
2. Heat oil in wok or 12-inch skillet.
3. Add broccoli, carrots and onion; stir-fry 1 minute.
4. Add chicken broth and salt; cover and cook 3 minutes.
5. Stir cornstarch mixture in vegetables.
6. Cook and stir until thickened.
7. Add water chestnuts, mushrooms and oyster sauce.
8. Cook and stir 30 seconds.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810292 (may not work)