Stir Fhed Broccoli And Red Peppers
|Sesame seeds||1 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Minced garlic||2 Teaspoon|
|Finely chopped gingerroot||1 Teaspoon|
|Onion||1 Large, sliced|
|Broccoli||1 Bunch (100 gm), cut in bite-size pieces|
|Sweet red pepper||1 Large, sliced|
|Small mushrooms||1⁄2 Pound|
|Chicken stock||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Teaspoon|
In skillet over medium heat, toast sesame seeds, stirring frequently, for 8 to 10 minutes or until brown; set aside.
In wok or large skillet, heat vegetable oil and sesame oil over high heat; stir-fry garlic and ginger-root for 30 seconds. Remove with slotted spoon and discard.
Add onion and broccoli; stir-fry for 1 minute. Add red pepper and mushrooms; stir-fry for 2 minutes. Add half of the stock; cover and steam for 1 to 2 minutes or until broccoli is tender-crisp.
Stir together remaining stock, cornstarch and soy sauce; pour over vegetables, tossing for about 30 seconds to gloss. Sprinkle with toasted sesame seeds.