Delicious Stir-Fried Vegetables

Progresso® chicken broth provides a simple addition to this stir-fried vegetable dish that's ready in 30 minutes - a perfect Asian dinner.

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons finely chopped gingerroot
• 1 clove garlic, finely chopped
• 1 1/2 cups fresh broccoli florets
• 1 cup thinly sliced carrots
• 1 small onion, sliced, separated into rings
• 3/4 cup Progresso® chicken broth (from 32-oz carton)
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 can (8 oz) sliced water chestnuts, drained
• 1 cup fresh mushrooms, sliced
• 2 tablespoons oyster sauce

Instructions

• In 12-inch skillet, heat oil over medium heat. Cook gingerroot and garlic in oil about 1 minute or until gingerroot is light brown.
• Add broccoli, carrots and onion; cook and stir 1 minute. Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp-tender.
• In cup, mix cornstarch and cold water until smooth; stir into vegetable mixture. Cook and stir 1 to 2 minutes or until sauce thickens. Stir in all remaining ingredients; cook and stir 1 to 3 minutes longer or until mushrooms are tender.