Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 2 | Cloves garlic, minced |
| 1 teaspoon | Grated fresh ginger |
| 1 small | Onion, sliced |
| 1 pounds | Broccoli florets (about 4 |
| Cups) | |
| ½ | Red bell pepper, sliced in |
| Thin strips | |
| 2 tablespoons | Water |
| 1 tablespoon | Cooking sherry |
| 1 tablespoon | Oyster sauce or reduced |
| Sodium soy sauce |
Heat oil in a skillet or wok. Add garlic and ginger and stir-fry for 15 seconds. Add onions and stir-fry until wilted, about 1 minute. Add broccoli and red pepper and mix well. Add the water and cover, cooking over medium heat for 3 to 5 minutes, or until broccoli is crisp-tender. Mix sherry and oyster sauce or soy sauce in a small container. Drizzle over vegetables and toss well to mix. Makes 4 to 6 servings.
Per serving: Calories 62 Fat 3g No cholesterol Sodium 167 mg Percent calories from fat 41%
Dallas Morning News 10/16/96 Typos by Bobbie Beers