Title: Sesame Broccoli and Carrots
Categories: Vegetable Chinese
Yield: 4 Servings

5	c	Broccoli florets
1	c	Julienne-cut carrot
1/4	c	Low-salt chicken broth
1	ts	Cornstarch
1 1/2	tb	Low-sodium soy sauce
1 1/2	tb	Dry sherry
1	ts	Vegetable oil
1	tb	Minced peeled gingerroot
2		Garlic cloves -- minced
1/2	ts	Dark sesame oil
1	ts	Sesame seeds -- toasted

Drop broccoli and carrot into a large Dutch oven of boiling water; cover and cook 3 minutes. Drain and rinse under cold water. Drain well.

Combine broth, cornstarch, soy sauce, and sherry in a small bowl; stir well, and set aside.

Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add gingerroot and garlic; stir-fry 10 seconds. Add broccoli and carrot; stir-fry 1 minute. Add broth mixture; bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in sesame oil, and sprinkle with sesame seeds. Yield: 4 servings (serving size: 1 cup).

Recipe By : Cooking Light, Sept. 1995, page 76

From: Igor@digex.Net Date: 28 Jan 97 Mastercook Recipes (Mailing List) Ä

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