Recipe: Stir-Fried Broccoli and Carrots (with water chesnuts, ginger, and cashews)

STIR-FRIED BROCCOLI AND CARROTS

3 Tbsp corn oil
1 lb broccoli, cleaned, trimmed, cut in flowerets and stalks sliced
2 medium carrots, cut in matchstick strips
2 small onions, cut in wedges
1 (8 oz) can water chestnuts, drained and sliced
2 Tbsp corn starch
1/3 cup KARO light Corn Syrup*
3 Tbsp cider vinegar
2 Tbsp soy sauce
1/2 tsp ground ginger
1/3 cup unsalted cashew nuts

In wok or large skillet heat corn oil over medium-high heat. Add broccoli, carrots, and onion. Stir fry 6 minutes or until vegetables are tender-crisp. Add water chestnuts.

In small bowl mix corn starch and corn syrup until smooth. Stir in cider vinegar, soy sauce and ginger. Add to wok. Stirring constantly, bring to boil over medium heat and boil 1 minute.

Sprinkle with cashew nuts.

*I think honey (to taste) would be a good substitute for the corn syrup, if desired.

Makes 4 servings
From: Recipelink.com
Source: Magazine recipe clipping (probably Karo Corn Syrup ad)