Ingredients
1 teaspoon cornstarch1 teaspoon sugar3 tablespoons cold water2 tablespoons reduced-sodium soy sauce1 teaspoon sesame oil4 cups fresh broccoli florets2 tablespoons canola oil1 large sweet red pepper, cut into 1-inch chunks1 small onion, cut into thin wedges2 garlic cloves, minced1 tablespoon minced fresh gingerroot1/4 cup slivered almonds, toasted
Preparation
In a small bowl, combine cornstarch and sugar. Stir in water, soy sauce and sesame oil until smooth; set aside.
In a large nonstick wok or skillet, stir-fry broccoli in hot oil 3 minutes. Add pepper, onion, garlic and ginger; stir-fry 2 minutes. Reduce heat. Stir soy sauce mixture; stir into vegetables with nuts. Cook and stir 2 minutes or until thickened.
