Chinese Vegetable Stir Fry

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My daughter found this on abcnews.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.

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Steps

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

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

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

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Add carrots , snow peas , mushrooms , water chestnuts , garlic and ginger.

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Stir-fry for 1 to 2 minutes or until tender crisp.

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In small bowl , combine the soy sauce , broth and cornstarch.

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Mix well to dissolve.

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

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Serve over rice.

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Ingredients

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canola oil, broccoli florets, water, carrot, snow peas, fresh shiitake mushrooms, sliced water chestnuts, garlic, fresh ginger, reduced sodium soy sauce, chicken broth, cornstarch, cooked rice