Recipe Author: Simmie Sinow
2 tsp ginger
1 clove garlic, chopped
1 1/2 cups broccoli florets
1 cup thinly sliced carrots
1 small onion, sliced and torn into rings
3/4 cup chicken broth
1/4 tsp salt
1 Tbsp cornstarch (arrowroot would work also)
1 Tbsp cold water
1 cup sliced mushrooms
1 can (8 oz) sliced water chestnuts, drained
2 Tbsp oyster sauce
Spray skillet with nonstick cooking spray and heat until it is hot.
Add ginger and garlic and stir fry for about 1-2 minutes (until light brown). Add broccoli, carrots and onion and stir fry for another minute or two.
Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp but tender.
Mix cornstarch/arrowroot and water and stir into the vegetable mixture. Cook and stir until thickened.
Add water chestnuts, mushrooms, and oyster sauce; cook and stir for less than one minute.