INGREDIENTS

1. 1tablespooncanola oil
2. 1 1/2cupsbroccoli florets
3. 1tablespoonwater
4. 3/4cup juliennedcarrots
5. 1 1/2cupssnow peas, ends trimmed
6. 6fresh shiitake mushrooms, slivered
7. 1/2cupsliced water chestnuts, drained
8. 1clovegarlic, minced
9. 1/2teaspoon mincedfresh ginger
10. 3tablespoonsreduced sodium soy sauce
11. 3tablespoonschicken broth
12. 1teaspooncornstarch
13. 2cups hotcooked rice

DIRECTIONS

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.