Broccoli 'n Red Peppers Stir Fried

Description: The key to a good stir fry is to have the veggies piping hot but still crisp. Cook this to your liking in terms of crispness. If you like a thicker sauce add 2 tsp of cornstarch to the stock. Great with Chicken. If you wish this suitable for vegetarrian diets use veggie stock in place of the chicken stock I have made this again in 2009. I modified the recipe by omitting the sesame seeds, used no oil just a light spray of "no oil." Not caring for a lot of sauce cut out the stock and used 4 tbsp of vermouth with 3 tbsp light soy - It worked.

Ingredients:

• 1 tablespoon sesame seeds, toasted
• 2 tablespoons lite olive oil
• 1 teaspoon sesame seed oil
• 1 1/2 tablespoons garlic, minced
• 1 tablespoon fresh ginger, finely chopped
• 1 large onion, sliced
• 1 bunch broccoli, cut into bite size pieces
• 1 large sweet red pepper, thinly sliced
• 1/2 lb button mushroom
• 1/3 cup chicken stock
• 3 teaspoons light soy sauce

Steps:

1. In a wok or large skillet Heat oils over high heat.
2. Stir fry the garlic and ginger for 30 seconds, remove garlic& ginger and discard.
3. Add onions stir fry 1 minute.
4. Add mushrooms, stir fry 1 minute.
5. Add broccoli, stir fry 1 minute.
6. Add red Pepper and stir fry for 1 minute.
7. Add stock& soy sauce, bring to a simmer for about 1 minute or until the veggies are cooked to your liking.
8. Sprinkle with Sesame seeds and serve.