Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 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 |
| Ground pepper |
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