Ingredients

• 1 tablespoon canola oil
• 1 1/2 cups broccoli florets
• 1 tablespoon water
• 3/4 cup julienned carrot
• 1 1/2 cups snow peas, ends trimmed
• 6 fresh shiitake mushrooms, slivered
• 1/2 cup sliced water chestnuts, drained
• 1 clove garlic, minced
• 1/2 teaspoon minced fresh ginger
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons chicken broth
• 1 teaspoon cornstarch
• 2 cups hot cooked rice

Instructions

1. Make 2 cups of rice as instructed on package and keep hot.

2. Heat wok over medium heat and add the oil, increase to medium-high heat.

3. Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.

4. Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.

5. In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.

6. Add to wok and stir-fry for about 1 minute.

7. Serve over rice.