2 t finely chopped ginger

1 clove garlic, finely chopped

1 1/2 c small broccoli flowerets

1 c thinly sliced carrots (about 2 medium)

1 small onion, sliced and separated into rings

3/4 c of vegetable broth

1/4 t salt

1 T cornstarch

1 T cold water

1 can (8 oz) sliced water chestnuts, drained

1 c sliced mushrooms

Spray wok or 12-inch skillet with nonstick cooking spray; heat until hot. Add ginger and garlic; stir-fry about 2 minute or until light brown. Add broccoli carrots and onion; stir-fry 2 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 vege mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts and mushrooms. Cook and stir 30 seconds. Makes 4 servings.