1 bunch broccoli
3 to 4 lg. carrots
2 tbsp. oil
1 clove garlic, minced
1 tsp. salt
1/2 tsp. sugar
1 c. chicken broth or bouillon

Wash and drain broccoli. Break off flowerettes (split if large). Set aside. Peel tender portion of stems and slice 1/8 to 1/4 inch thick. Set aside. Peel and slice carrots the same way. Heat oil and garlic in large skillet. Stir fry carrots about 1 minute. Add sliced broccoli stems and stir fry about 1 minute. Add rest of broccoli; sprinkle with salt and sugar. Stir in broth. Cover and cook briskly for 2 or 3 minutes. Uncover and toss until liquid evaporates.