Ingredients
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1/2 cup water
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2 tablespoons soy sauce
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1 tablespoon sherry wine
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1 tablespoon cornstarch
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1 teaspoon instant vegetable broth mix (see Vegetable Broth Mix Vegetable Broth Mix)
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1/2 teaspoon dried oregano
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1/4 teaspoon garlic powder
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1/8 teaspoon pepper
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1 tablespoon vegetable oil
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1 cup onion, cut lengthwise into 1/4 inch slices
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3 cups sliced mushrooms
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4 cups packed broccoli, cut into flowerets
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3 tablespoons chopped walnuts (3/4 oz)
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3 ounces low-fat cheddar cheese (3/4 cup)
Instructions
- In a small bowl, combine water, soy sauce, sherry, cornstarch, broth mix, oregano, garlic powder and pepper.
- Stir to dissolve cornstarch.
- Set aside.
- Heat oil in a large nonstick skillet or wok over medium-high heat.
- Add onions and mushrooms.
- Cook 5 minutes, stirring.
- Add broccoli and walnuts.
- Cook, stirring, 3 minutes or until broccoli turns bright green.
- Stir soy sauce mixture and pour over vegetables.
- Cook, stirring, until vegetables are glazed and liquid has thickened and turned clear.
- Remove from heat, sprinkle evenly with cheese, cover and let stand 5 minutes before serving.