Stir-fried Broccoli and Carrots

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: 20 mins
• 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.