Yield: 8 servings
|2 tablespoons||Olive oil|
|2 tablespoons||Gingerroot; peeled, chopped|
|2 tablespoons||Shallots; peeled, chopped|
|1 teaspoon||Garlic; minced|
|½||Bell pepper, red; seeded, chopped|
|½||Bell pepper, yellow; seeded, chopped|
|1 large||Broccoflower bunch; cut into bite-sized florets|
|2 tablespoons||Worcestershire sauce|
In wok over medium high heat or electric skillet set at 350 degrees, heat oil. Add gingerroot, shallots and garlic. Cook 2 to 3 minutes, or until gingerroot and shallots are tender-crisp, stirring constantly. Add peppers; stir-fry 1 minute. Add broccoflower florets; stir-fry 3 to 5 minutes, or until florets are tender.
Season with Worcestershire sauce and pepper.
Per serving: about 45 cal, 2½ g pro, 7 g carb, 1⅖ g fat, 25% of cal from fat, 0 mg chol, 17 mg sod From Low-Fat Meals (Woman's Day) Vol III, No. 5