My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.
Ingredients: [‘canola oil’, ‘broccoli florets’, ‘water’, ‘carrot’, ‘snow peas’, ‘fresh shiitake mushrooms’, ‘sliced water chestnuts’, ‘garlic’, ‘fresh ginger’, ‘reduced sodium soy sauce’, ‘chicken broth’, ‘cornstarch’, ‘cooked rice’]
Quantity of Ingredients: [“1 tablespoon canola oil”,”1 1/2 cups broccoli florets”,”1 tablespoon water”,”3/4 cup julienned carrot”,”1 1/2 cups snow peas, ends trimmed “,”6 fresh shiitake mushrooms, slivered “,”1/2 cup sliced water chestnuts, drained “,”1 clove garlic, minced “,”1/2 teaspoon minced fresh ginger”,”3 tablespoons reduced sodium soy sauce”,”3 tablespoons chicken broth”,”1 teaspoon cornstarch”,”2 cups hot cooked rice”]
Number of Servings: 4
Steps: [‘Make 2 cups of rice as instructed on package and keep hot.’, ‘Heat wok over medium heat and add the oil, increase to medium-high heat.’, ‘Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.’, ‘Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.’, ‘In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.’, ‘Add to wok and stir-fry for about 1 minute.’, ‘Serve over rice.’]