Stir-Fried Broccoli And Carrots - cooking recipe

Ingredients

2 Tbsp. vegetable oil
2 thin slices ginger root, finely chopped
1 clove garlic, finely chopped
1 1/2 c. small broccoli florets
1 c. thinly sliced carrots
1 small onion, sliced and separated into rings
3/4 c. chicken broth
1 tsp. salt
1 Tbsp. cornstarch
1 Tbsp. cold water
1 (8 1/2 oz.) can water chestnuts, drained and thinly sliced
1 c. sliced mushrooms
2 Tbsp. oyster sauce

Preparation

Heat oil in wok or 12-inch skillet until hot.
Add ginger root and garlic.
Stir-fry until light brown for 1 minute.
Add broccoli, carrots and onion.
Stir-fry 1 minute.
Add chicken broth and salt.
Cover and cook until carrots are crisp-tender, about 3 minutes.
Mix cornstarch and water.
Stir into vegetable mixture.
Cook and stir until thickened, about 10 seconds.
Add water chestnuts, mushrooms and oyster sauce.
Cook and stir 30 seconds.
Yields 4 servings.