Instructions: Bring 2 cups unsalted water to a boil in a 2-quart saucepan. Add the rice, cover, reduce the heat to low, and simmer for 17 minutes.

Make the Stir-Fry Sauce (see below)

Heat the oil in an extra-deep 12 inch nonstick skillet at medium-high. Peel the carrots, cut off the ends, and cut on the diagonal into quill-shaped slices.

Add the carrots to the skillet. Stir from time to time. Peel the onions, cut them in half, and then cut the onion halves into crescent-shaped slices about1/4inch wide. Add the onions to the skillet and stir from time to time. Cut the broccoli florets into bite-size pieces, if necessary. Add the broccoli and the already sliced mushrooms to the skillet, and continue to cook, stirring from time to time.

Drain the water chestnuts and set aside.

Raise the heat to high and stir-fry until the broccoli and carrots are crisp-tender, about 4 to 5 minutes.

Add the water chestnuts and Stir-Fry Sauce. Stir to mix and coat the vegetables with sauce. Remove the skillet from the heat. Serve at once over hot rice.

Stir-Fry Sauce

3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon bottled minced garlic
1 tablespoon rice vinegar (or rice wine or white vinegar)

1 tablespoon ketchup
2 teaspoons bottled chopped ginger
1 teaspoon dark sesame oil

Whisk the soy sauce, oyster sauce, garlic, vinegar, ketchup, ginger and oil

In a 1-quart bowl.

Makes 1/2 cup

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