Stir-Fried Broccoli and Carrots

 

2

teaspoons finely chopped gingerroot

1

garlic clove, finely chopped

1 1/2

cups small broccoli flowerets

2

medium carrots, thinly sliced (1 cup)

1

small onion, sliced and separated into rings

3/4

cup Progresso® chicken broth (from 32-ounce carton)

1/4

teaspoon salt

1

tablespoon cornstarch

1

tablespoon cold water

1

can (8 ounces) sliced water chestnuts, drained

1

cup sliced fresh mushroom (3 ounces)

2

tablespoons oyster sauce

• 1 Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
• 2 Stir in broth and salt. Cover and cook about 3 minutes or until carrots are crisp-tender.
• 3 Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.