Heat 2 tablespoons oil in wok or 12 inch skillet until lightly brown. Add 1 1/2 cups small broccoli flowerets, 1 cup thinly sliced carrots and 1 small onion sliced and separated into rings; stir-fry 1 minute. Add 3/4 cup chicken broth and 1 teaspoon salt; cover and cook until carrots are crisp-tender, about 3 minutes.

Mix 1 tablespoon cornstarch and 1 tablespoon cold water; stir into vegetables. Cook and stir until thickened, about 10 seconds. Add 1 can (8 1/2 ounce) sliced water chestnuts (drained), 1 cup sliced mushrooms and 2 tablespoons oyster sauce; cook and stir 30 seconds. 4 servings.