2 tbsp. cornstarch, divided
4 tbsp. soy sauce, divided
1 tsp. sugar
2 tsp. minced or grated fresh ginger root
1 clove garlic, minced
1 lb. fresh broccoli, trimmed
3 tbsp. light oil (vegetable or canola), divided
1/2 onion, 1/4 chunked 1/4 finely diced
3-4 medium carrots, cut diagonally into 1/8" slices
Meanwhile, remove flowerets from broccoli; if large, cut in half lengthwise. Cut stalks crosswise into 1/8" slices. Combine remaining cornstarch and soy sauce with 1 cup water; set aside.
Heat 1 tablespoon oil in wok or large skillet over high heat. Add meat and stir fry 1 minute; remove. Heat remaining oil in same wok. Add broccoli, onion and carrot; stir fry 4 minutes, or until vegetables are tender-crisp. Stir in meat and soy sauce mixture; bring to boil. Cook and stir until sauce thickens. Serve immediately. Makes 4 servings.