| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Stir fry, To send, Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Chicken Broth |
| 1/2 | ts | Ground Ginger |
| 1 | tb | (Up To 1 1/2 Tsp) Soy Sauce |
| 2 | ts | Cornstarch |
| 1 | tb | Vegetable Oil |
| 1 | tb | Sesame Oil |
| 1 | Whole Dried Red Pepper | |
| 1 | Yellow Summer Squash; sliced | |
| 1 | md | Onion; halved and sliced |
| 1/2 | Red Bell Pepper; sliced | |
| 1/2 | lb | Broccoli; bite size pieces |
| 1/2 | c | Sliced Mushrooms |
| 1 | Clove Garlic; minced | |
| 2 | tb | Sesame Seeds; toasted |
INSTRUCTIONS
In small bowl, mix broth, ginger, soy sauce and cornstarch; set aside. In large skillet or wok, heat veg. and sesame oils and saute dried pepper for 1 min. over med-high heat. Add squash, onion, pepper, broccoli, mushrooms and garlic. Stir fry until thickened. Remove dried red pepper. Sprinkle with sesame seeds and serve immediately. Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland <kirkland@gj.net> on Oct 26, 1997
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