1 lb. fresh mushrooms or 2 cans mushrooms
1 lg. bunch broccoli
4 tbsp. butter
1/2 c. chopped onions
3 tbsp. oil
1 clove garlic
1/3 c. sliced canned water chestnuts
1 tbsp. cornstarch
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground ginger
1 tbsp. soy sauce
1 chicken bouillon cube
3/4 c. boiling water

Rinse and pat dry and halve mushrooms. Set aside. Rinse and trim broccoli; cut into small pieces and cut tops into small flowerettes. Set aside.

In large wok or skillet melt butter. Add onions and saute for 2 minutes. Add mushrooms, cook for 4 minutes and remove and set aside.

In same wok, heat oil and add broccoli stems and garlic. Stir fry 3 minutes. Add water chestnuts and stir fry 2 minutes, add broccoli tops and stir fry another 2 minutes.

Blend cornstarch, sugar, salt and ginger with soy sauce. Dissolve bouillon cube in boiling water, stir into cornstarch mixture, pour into wok, cook until mixture boils and thickens. Reduce heat and simmer covered until broccoli is just tender-crisp, about 5 minutes. Return sauteed mushrooms to the wok. Heat until hot. Serve with Chinese noodles if desired. Yields 8 servings.