Stir Fhed Broccoli And Red Peppers Recipe
Ingredients
| Sesame seeds | 1 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Sesame oil | 1 Teaspoon | |
| Garlic | 2 Teaspoon, minced | |
| Ginger root | 1 Teaspoon, finely chopped | |
| Onion | 1 Large, sliced | |
| 1 bunch broccoli, cut in bite-size pieces | ||
| Sweet red pepper | 1 Large, sliced | |
| 1/2 lb small mushrooms | ||
| Chicken stock | 1/3 Cup (16 tbs) | |
| Cornstarch | 2 Teaspoon | |
| Soy sauce | 2 Teaspoon | |
Directions
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.
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.
Chef
