3 garlic cloves, crushed
2 medium onions, sliced
1 head broccoli, broken into florets
1 lb. lean pork, beef or chicken, diagonally sliced
4 carrots, cut in julienne strips
3 tbsp. peanut oil
1/2 c. water

Sauce:

3 tbsp. water
2 tsp. cornstarch
1 tbsp. sugar
1 tsp. sesame oil
1 tbsp. oyster sauce
3 tsp. soy sauce

Heat wok on high heat. Put 3 tablespoons of peanut oil into large wok. Heat until a drop of water dances on surface. Add garlic; cook one minute. Add meat; cook until lightly browned and tender (about 2 to 3 minutes). Remove meat to bowl.

To pan, add onions; cook until clear or lightly browned. Add carrots and broccoli. When vegetables begin to cook, add 1/2 cup water around pan edge.

Put meat on top. Cover and reduce heat to medium-low. Let cook until steam escapes from wok cover (on sides). Remove cover.

Combine sauce ingredients anytime and add to wok now. Cover. Let cook until steam escapes. Remove. Serve over white rice.