Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.
2 tablespoons I Can’t Believe It’s Not Butter!® Vegan
1 1/2 cups sliced carrot
1 large red bell pepper
4 ounces broccoli florets (about 2 cups)
1 clove garlic
2 teaspoons chopped fresh parsley (optional)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Melt I Can’t Believe It’s Not Butter!® Vegan in 12-inch nonstick skillet over medium-high heat and cook carrots, red pepper and broccoli, stirring occasionally, vegetables are until crisp-tender, about 6 minutes.
Stir in garlic and cook 30 seconds. Stir in parsley, salt and black pepper.
For sauce, in a small bowl stir together broth, balsamic vinegar, and cornstarch; set aside.
Pour oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger in hot oil for 15 seconds. Add carrots; stir-fry 1 minute. Add broccoli and stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Push vegetables from center of wok.
Stir sauce; add sauce to center of wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Sprinkle with nuts. Makes 4 servings.