STIR-FRIED BROCCOLI AND CARROTS

Stir-Fried Broccoli and Carrots image

Provided by By Betty Crocker Kitchens

Time 11m

Yield 4

Number Of Ingredients 12

2 teaspoons finely chopped gingerroot
1 garlic clove, finely chopped
1 1/2 cups small broccoli flowerets
2 medium carrots, thinly sliced (1 cup)
1 small onion, sliced and separated into rings
3/4 cup Progresso™ chicken broth (from 32-ounce carton)
1/4 teaspoon salt
1 tablespoon cornstarch
1 tablespoon cold water
1 can (8 ounces) sliced water chestnuts, drained
1 cup sliced fresh mushroom (3 ounces)
2 tablespoons oyster sauce

Steps:

Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
Stir in broth and salt. Cover and cook about 3 minutes or until carrots are crisp-tender.
Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.

Nutrition Facts : Calories 95, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg