Name: Broccoflower Stir-Fry
Ingredients: 2 tb Olive oil; 2 tb Gingerroot; peeled, chopped; 2 tb Shallots; peeled, chopped; 1 ts Garlic; minced; 1/2 Bell pepper, red; seeded, chopped; 1/2 Bell pepper, yellow; seeded, chopped; 1 lg Broccoflower bunch; cut into bite-sized florets; 2 tb Worcestershire sauce; Ground pepper

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegan, Main dish, Ethnic	8	Servings

INGREDIENTS

2	tb	Olive oil
2	tb	Gingerroot; peeled, chopped
2	tb	Shallots; peeled, chopped
1	ts	Garlic; minced
1/2		Bell pepper, red; seeded, chopped
1/2		Bell pepper, yellow; seeded, chopped
1	lg	Broccoflower bunch; cut into bite-sized florets
2	tb	Worcestershire sauce
		Ground pepper

INSTRUCTIONS

In wok over medium high heat or electric skillet set at 350 degrees, heat
oil. Add gingerroot, shallots and garlic. Cook 2 to 3 minutes, or until
gingerroot and shallots are tender-crisp, stirring constantly. Add peppers;
stir-fry 1 minute. Add broccoflower florets; stir-fry 3 to 5 minutes, or
until florets are tender.
Season with Worcestershire sauce and pepper.
Per serving: about 45 cal, 2.5 g pro, 7 g carb, 1.4 g fat, 25% of cal from
fat, 0 mg chol, 17 mg sod
From Low-Fat Meals (Woman's Day) Vol III, No. 5
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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