1 bunch broccoli (about 1 lb.)
1 med. carrot
6 whole water chestnuts, sliced
2-3 tbsp. oil
1 tsp. ginger, grated
1 tsp. crushed garlic
4 tbsp. chicken broth
3 tbsp. Kikkoman soy sauce
2 tbsp. brown sugar
1 tsp. sesame oil
2 tsp. cornstarch
4 tbsp. water
Slivered almonds (optional)

Peel broccoli and remove flowerettes. Cut stems into 1 1/2 inch slices about 1/4 inch thick. Peel and slice carrots. Make a sauce of chicken broth, soy, and sugar. Mix cornstarch with water. Stir fry broccoli and carrots over high heat in oil for a minute or two and add garlic and ginger. Stir a few more times. Add sauce and cover. Cook over lowered heat about 3-4 minutes or until vegetables are cooked to a very crisp state. Stir in cornstarch and water mixture. Add sesame oil and remove to serving dish right way. May be garnished with slivered almonds.