2 tbsp. peanut oil
2 (1/4 inch) slices ginger root, peeled and chopped
1 clove garlic, minced
1 1/2 c. sm. broccoli florets
1 1/2 c. carrots, thinly sliced
1 sm. onion, sliced into thin rings
3/4 c. chicken stock
1 tbsp. cornstarch, mixed with 2 tbsp. cold water
8 oz. can sliced water chestnuts, drained
1 c. sliced fresh mushrooms
2 tbsp. bottled oyster sauce

Heat oil in wok or fry pan to 350 degrees. Add ginger root and garlic; stir fry 1/2 minute. Add broccoli, carrots, and onion; fry 1 minute. Then add stock and salt and cook covered for 3 minutes. Stir cornstarch mixture and stir into vegetables. Cook very quickly, 20 seconds, stirring. Add rest of ingredients and stir fry 1/2 minute. Serve with rice and any beef or chicken dish.