MUSHROOMS AND BROCCOLI

1-1/2 pounds broccoli
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup vegetable oil
3 ounces small mushrooms
1 medium onion, thinly sliced
2 cloves garlic, finely chopped
1/2 cup chicken broth
2 tablespoons soy sauce

Cut broccoli into 1-inch pieces. Cut lengthwise gashes in stems thicker than 1 inch. Mix cornstarch and water.
Heat oil in 12-inch skillet or wok until hot.
Cook and stir mushrooms, onion and garlic
in oil until onion is tender; remove with
thinly slotted spoon and reserve. Add broccoli; cook
and stir 2 minutes. Stir in broth and soy sauce.
Heat to boiling; reduce heat. Cover and simmer 5 minutes. Add reserved vegetables. Heat to boiling, stir in cornstarch mixture. Cook and stir until thickened. about 10 seconds.

6 servings.

Microwave Directions: Decrease oil to 2 tablespoons. Cut broccoli into 1-inch pieces.
Cut large stem pieces of broccoli lengthwise into halves. Mix oil. mushrooms, onion and garlic in 4-cup microwavable measure. Cover tightly and microwave on high (100%) until onion is tender. 3 to 6 minutes. Mix broccoli, broth and soy sauce in 2-quart microwavable casserole. Cover tightly and microwave 4 minutes; stir. Cover tightly and microwave until broccoli is almost tender. 4 to 6 minutes longer. Mix cornstarch and water. Stir in mushroom mixture and cornstarch mixture. Cover tightly and microwave 2 minutes; stir. Cover tightly and microwave until sauce is slightly thickened, 1 to 3 minutes longer.