Ingredients:
1/2 cup water
2 tablespoons soy sauce
1 tablespoon sherry wine
1 tablespoon cornstarch
1 teaspoon instant vegetable broth mix ( see Vegetable Broth Mix recipe #113354)
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 cup onions, cut lengthwise into 1/4 inch slices
3 cups sliced mushrooms
4 cups packed broccoli, cut into flowerets
3 tablespoons chopped walnuts ( 3/4 oz)
3 ounces low-fat cheddar cheese ( 3/4 cup)
Directions:
In a small bowl, combine water, soy sauce, sherry, cornstarch, broth mix, oregano, garlic powder and pepper.
Stir to dissolve cornstarch.
Set aside.
Heat oil in a large nonstick skillet or wok over medium-high heat.
Add onions and mushrooms.
Cook 5 minutes, stirring.
Add broccoli and walnuts.
Cook, stirring, 3 minutes or until broccoli turns bright green.
Stir soy sauce mixture and pour over vegetables.
Cook, stirring, until vegetables are glazed and liquid has thickened and turned clear.
Remove from heat, sprinkle evenly with cheese, cover and let stand 5 minutes before serving.
Servings: 6
Time preparation: 20 min.
Time total: 25 min.