Hot 'N Spicy Veggies - cooking recipe

Ingredients

2 tsp. cornstarch
2 tsp. sugar
1/4 to 1/2 tsp. dried red pepper flakes
1/2 c. water
2 (10 oz.) pkg. frozen broccoli spears, thawed
2 tsp. olive oil
1 medium onion, thinly sliced into rings
3 medium carrots, diagonally sliced
1 1/2 lb. small, fresh mushrooms, halved

Preparation

Combine first 4 ingredients in a small bowl; mix well and set aside.
Cut flowerets off of broccoli spears; cut spears into 1/4-inch diagonal slices.
Set flowerets and spears aside.
Coat a large heavy skillet or wok with oil; add broccoli and carrot. Stir-fry 5 minutes or until crisp-tender.
Add mushrooms; stir-fry 2 minutes.
Stir in mixture; cook, stirring constantly, until sauce is thick.
Serve immediately.
Makes 8 servings.