Recipe: Stir-Fried Carrots and Broccoli (1986)

STIR-FRIED CARROTS AND BROCCOLI

2 tablespoons vegetable oil
2 thin slices ginger root, finely chopped
1 clove garlic, finely chopped
1 1/2 cups small broccoli flowerets
1 cup thinly sliced carrots
1 small onion, sliced and separated into rings
3/4 cup chicken broth
1 teaspoon salt
1 tablespoon cornstarch
1 tablespoon cold water
1 (8 1/2 ounces) can water chestnuts, drained and thinly sliced
1 cup sliced mushrooms
2 tablespoons oyster sauce

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.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Betty Crocker Plain and Fancy Vegetable Cookbook, General Mills, Inc., 1986