Stir-fried Broccoli and Carrots

Description
This colorful side dish is packed with flavor and good nutrition.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Prep Time:5 min | Start to Finish:10 min
 * Makes:4 servings

Ingredients

 * 2 teaspoons finely chopped gingerroot
 * 1 garlic clove, finely chopped
 * 1½ cups small broccoli flowerets
 * 2 medium carrots, thinly sliced (1 cup)
 * 1 small onion, sliced and separated into rings
 * ¾ cup chicken broth
 * ¼ 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

Directions

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

Variation

 * Make this a meatless main course when you toss in some toasted whole almonds or cashews and serve over brown rice.
 * Planned-overs: Stir chopped cooked chicken or beef into leftover stir-fry and use as a pita sandwich filling.

Nutritional information
Per serving: Percent Daily Value :
 * Calories 95 (Calories from Fat 10) | Total Fat 1g (Saturated Fat 0g) | Cholesterol 0mg | Sodium 590mg | Total Carbohydrate 18g (Dietary Fiber 4g) | Protein 3 g
 * Vitamin A 100 % | Vitamin C 32 % | Calcium 4 % | Iron 6 %
 * Exchanges: 4 Vegetable