Ingredients
2
teaspoons finely chopped gingerroot
1
clove garlic, 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
cup sliced mushrooms (about 3 ounces)
2
tablespoons oyster sauce
Preparation
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 remaining ingredients; cook and stir 30 seconds.
