1/3 c. orange juice
1 tbsp. dry sherry
1 tsp. cornstarch
1 tbsp. cooking oil
1 tsp. grated gingerroot
1 1/2 c. carrots, thinly bias sliced
1 c. broccoli flowerettes

For sauce: in a bowl stir together orange juice, dry sherry and cornstarch. Preheat a wok or large skillet over high heat. Add cooking oil. Stir-fry ginger-root in hot oil for 15 seconds. Add carrots and stir-fry for 1 minute. Add broccoli stir-fry for 3 to 4 minutes or until crisp-tender. Push vegetables from the center of wok or skillet. Stir sauce. Add to center of wok; cook and stir until thickened and bubbly. Stir in vegetables; serve immediately. Makes 4 servings.