Ingredients: 2 teaspoons finely chopped gingerroot 1 garlic clove, finely chopped 1 1/2 cups small broccoli flowerets 2 medium carrots, thinly sliced (1 cup) 1 small onion, sliced and separated into rings 3/4 cup chicken broth 1/4 teaspoon salt 1 tablespoon cornstarch 1 tablespoon cold water 1 can (8 ounces) sliced water chestnuts, drained 1 cup sliced fresh mushrooms (3 ounces) 2 tablespoons oyster sauce Total: 15 min Directions:1. Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute. 2. Stir in broth and salt. Cover and cook about 3 minutes or until carrots are crisp-tender. 3. Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds. |