Instructions: Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms; set aside.

Rinse and trim broccoli; cut stems i 1/2" pieces and cut tops into small flowerettes; set aside.

In large wok or skillet, melt butter. Add onions; saute 2 minutes. Add mushrooms; saute 5 minutes. Remove and set aside.

In same wok, heat oil. Add reserved broccoli and garlic; stir-fry 3 minutes. Add water chestnuts; stir fry 2 minutes longer.

Blend cornstarch, sugar, salt and ginger with soy sauce.

Dissolve bouillon cube in boiling water; stir into cornstarch mixture.

Pour into wok. Cook and stir until mixture boils and thickens. Reduce heat and simmer, covered, until broccoli is just crisp tender, about 5 minutes.

Return sauteed mushrooms to wok. Heat until hot.

Serve with Chinese noodles, if desired.

Yield: 8 servings.

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