Stir-Fried Broccoli And Carrots - cooking recipe

Ingredients

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

Preparation

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