Ingredients

Instructions

  1. In a medium saucepan, melt the margarine or butter and add onions, saute 2 minutes.
  2. Add the mushrooms and stir for 5 minutes, remove from heat and set aside.
  3. Heat the oil in wok and add broccoli and garlic, cook for 3 minutes, stirring frequently.
  4. Add the drained water chestnuts and cook an additional 2 minutes longer.
  5. Blend the cornstarch, sugar and ginger with soy sauce, stir in vegetable stock; add to wok and cook until thickened.
  6. Reduce the heat and simmer, covered for 5 minutes or until broccoli is just crisp-tender.
  7. Add the mushroom mixture to the broccoli, stir and serve over pasta, spaghetti squash or rice.