Broccoli with Garlic Sauce

Once you make this, you will never get Chinese take out again!!!

5 medium broccoli crowns, seperated into florets
1 head of garlic, minced
3 large carrots, julienned
1 can water chestnuts
1 can straw mushrooms
2 veggie stock bouillon cubes
1/8 to 1/4 cup soy sauce
1 tsp powdered ginger
1 TBSP red pepper flakes
2 TBSP sweetner
1 TBSP cornstarch

Boil 2 cups of water, adding the bouillon cubes and stir to dissolve. Add the garlic, soy sauce, ginger, red pepper flakes, and sweetner. Dissolve the cornstarch in 2 TBSP of cold water. Cook the broccoli and carrots over high heat in an oiled large skillet for 2 minutes. Add the garlic mixture, water chestnuts, and straw mushrooms. Let this simmer for 7-10 minutes, depending on how crisp you like your veggies. Add the cornstarch mixture and stir to distribute it. Cook for 1-2 minutes, adding more cornstarch (dissolved in cold water first) if you would like the consistency to be thicker.

Serve over rice!