Broccoli Stir-Fry

1 bunch broccoli (about 1½ lb.)

1 (10½-ounce) can chicken broth double-strength

2 tablespoons cornstarch

1 tablespoon soy sauce

½ teaspoon granulated sugar

1/8 teaspoon red bell pepper, thinly sliced

½ large onion, halved and thinly sliced

4 to 5 tablespoons vegetable oil

2 cups fresh mushrooms, sliced

1 (8-ounce) can water chestnuts sliced, drained

soy sauce

Trim broccoli discard leaves; rinse broccoli under cold water. Cut into bite-size flowerets; set aside. Split broccoli stalks lengthwise, cut into 1-inch lengths. Set aside and keep stalks separate from flowerets.

In a small bowl, mix chicken broth, cornstarch, 1 tablespoon soy sauce, sugar and red pepper; set aside.

Add 2 tablespoons of oil to a 10-inch skillet or wok over medium-high heat, stir-fry onion in hot oil for 1 minute. Add broccoli stems and stir-fry for 2 minutes or until bright green. Add mushrooms and stir-fry for 2 minutes or until mushrooms begin to brown. Remove vegetables.

Heat 2 tablespoons of the remaining oil in skillet or wok. Add broccoli flowerets and stir-fry for 1 minute or until bright green, adding more oil if needed. Stir cornstarch mixture and pour over flowerets. Stirring constantly, bring to a boil. Stir in water chestnuts and reserved vegetables. Reduce heat to low, cover and simmer for 5 to 7 minutes or until crisp-tender.

Serve with additional soy sauce.