Stir Fried Broccoli And Carrots
|Vegetable oil||2 Tablespoon|
|Thin ginger root slices||2 , finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Small broccoli flowerets||1 1⁄2 Cup (24 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Onion||1 Small, sliced and separated into rings|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Cold water||1 Tablespoon|
|Canned water chestnuts||8 1⁄2 Ounce, drained and thinly sliced (1 Can)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Oyster sauce||2 Tablespoon|
Heat oil in wok or 12-inch skillet until hot.
Add ginger root and garlic; stir-fry until light brown, 1 minute.
Add broccoli, carrots and onion; stir-fry 1 minute.
Add chicken broth and salt; cover and cook until carrots are crisp-tender, about 3 minutes.
Mix cornstarch and water; stir into vegetable mixture.
Cook and stir until thickened, about 10 seconds.
Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.