Stir-fried Broccoli and Carrots

Submitted by BeccaB3c

"Hey! I found this recipe after going through some old cookbooks we had. This makes a great side dish, and is perfect for serving over some rice. The ingredients are simple, and it takes no time at all to prepare. Enjoy!"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 4

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

directions

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