1 (8 ounce) can sliced water chestnuts, rinsed and drained
1 cup sliced mushrooms (3 ounces)
1 tablespoon oyster sauce
Spray a work or a 12-inch skillet with cooking spray and heat
over medium heat. Add ginger and garlic, and stir-fry about
1 minute or until lightly browned. Add broccoli, carrots, and
onion, and stir-fry 1 minute. Stir in broth, cover and cook
about 3 minutes or until carrots are crisp-tender.
Mix cornstarch and water. Stir into cooked vegetable
mixture. Cook, stirring, for about 10 seconds or until
thickened. Add water chestnuts, mushrooms, and oyster
sauce, and cook 30 seconds. Serve hot.