| 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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