Separate broccoli into florets.
Peel and thinly slice stems.
In a wok heat oil over medium-high heat.
Add broccoli stems, carrots and onions.
Stir-fry until tender-crisp.
Add florets and water chestnuts.
Stir-fry for 1 minute.
In a small bowl combine corn syrup, vinegar, cornstarch, soy sauce and ginger.
Stir into vegetables.
Cook for 1 minute.
Sprinkle with cashews.