Sesame Broccoli And Carrots

Recipe Ingredients

5 cups	730g / 25oz	Broccoli florets
1 cup	110g / 3.9oz	Julienne-cut carrot
1/4 cup	59ml	Low-salt chicken broth
1 teaspoon	5ml	Cornstarch
1 1/2 tablespoons	22ml	Low-sodium soy sauce
1 1/2 tablespoons	22ml	Dry sherry
1 teaspoon	5ml	Vegetable oil
1 tablespoon	15ml	Minced peeled gingerroot
2		Garlic cloves - minced
1/2 teaspoon	2.5ml	Dark sesame oil
1 teaspoon	5ml	Sesame seeds - toasted

Recipe Instructions

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).

Source:
Cooking Light, Sept. 1995, page 76

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