1 1/2 lbs. broccoli
2 tbsp. cornstarch
2 tbsp. cold water
1/4 c. vegetable oil
8 oz. sm. mushrooms
1 med. onion, thinly sliced
2 cloves garlic, finely chopped
1/2 c. chicken broth
2 tbsp. soy sauce

Cut broccoli into 1-inch pieces. Mix cornstarch and water. Heat oil in skillet or wok. Cook and stir mushrooms, onion, and garlic in oil until onion is tender. Remove from skillet, drain and put aside.

Add broccoli, cook and stir for 2 minutes. Stir in broth and soy sauce. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Add reserved vegetables. Heat to boiling; stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serves 6.