Ingredients
1 teaspoon peanut or vegetable oil
1 cup sliced onions
1 ounce walnut halves
1 small garlic clove, thinly sliced
1/2 cup water
1 tablespoon reduced-sodium soy sauce
2 teaspoon cornstarch
1 packet instant chicken broth and seasoning mix
4 cups broccoli florets, blanched
Preparation
In 9-inch nonstick skillet heat oil; add onions, walnuts, and garlic and saute over high heat until onions are tender-crisp, about 1 minute. In 1-cup liquid measure combine water, soy sauce, cornstarch, and broth mix and stir to dissolve cornstarch; add to walnut mixture in skillet and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low; add broccoli, stir to combine, and cook until thoroughly heated, 1 to 2 minutes.
