1 lb. fresh mushrooms or 2 (8 oz.) cans sliced
1 lb. fresh broccoli
6 tbsp. vegetable oil
1/2 c. chopped onion
1 clove garlic, minced
1/2 c. sliced water chestnuts
3 tbsp. soy sauce
3/4 tsp. ground ginger

Drain mushrooms, set aside. Cut flowerets off broccoli and cook until tender. Cut stems into 1/2 inch thick slices; set aside. Heat 4 tablespoons oil in large skillet until hot. Add mushrooms; stir fry 1 minute, remove from skillet.

In same skillet, stir fry onion and garlic in remaining 2 tablespoons oil. Add broccoli, stir fry 2-3 minutes (adding more oil, if necessary). Add 1/4 cup water, cover and simmer 3-4 minutes (or longer). Add water chestnuts, soy sauce, ginger, pepper and mushrooms. Stir fry until vegetables are crisp and tender.