Stir-Fried Broccoli And Carrots - cooking recipe

Ingredients

2 teaspoons finely chopped gingerroot or 1/8-1/4 teaspoon ground ginger
1 clove garlic, finely chopped (about 1 teaspoon) or 1/8 teaspoon garlic powder
2 cups broccoli florets
1 cup thinly sliced carrot
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 (8 ounce) can sliced water chestnuts, drained
1 cup sliced mushrooms (I use a 4 ounce can of sliced mushrooms, drained)
2 tablespoons oyster sauce

Preparation

Spray wok or 12-inch skillet with nonstick cooking spray (or cooking oil); heat until hot.
Add gingeroot and garlic; stir-fry for about 1 minute or until light brown.
Add the broccoli, carrots, and onion; stir-fry for 1 minute.
Stir in the broth and salt; cover and cook about 3 minutes or until the carrots are crisp-tender.
Mix cornstarch and cold water; stir into the vegetable mixture.
Cook and stir for approximately 10 seconds or until thickened.
Add water chestnuts, mushrooms and oyster sauce; cook and stir for 1 minute.
Serves 4.