From Light & Tasty Magazine

While broccoli florets and chunks of red pepper give this dish plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. -Mary Relyea of Canastota, New York


INGREDIENTS
* 1 teaspoon cornstarch
* 1 teaspoon sugar
* 3 tablespoons cold water
* 2 tablespoons reduced-sodium soy sauce
* 1 teaspoon sesame oil
* 4 cups fresh broccoli florets
* 2 tablespoons canola oil
* 1 large sweet red pepper, cut into 1-inch chunks
* 1 small onion, cut into thin wedges
* 2 garlic cloves, minced
* 1 tablespoon minced fresh gingerroot
* 1/4 cup slivered almonds, toasted

SERVINGS 5
CATEGORY Main Dish
METHOD Stir-Fry
PREP 5 min.
COOK 15 min.
TOTAL 20 min.


DIRECTIONS
In a small bowl, combine the cornstarch and sugar. Stir in the water, soy sauce and sesame oil until smooth; set aside. In a large nonstick wok or skillet, stir-fry broccoli in hot oil for 3 minutes. Add the pepper, onion, garlic and ginger; stir-fry for 2 minutes. Reduce heat; stir the soy sauce mixture. Stir into vegetables along with nuts. Cook and stir for 2 minutes or until thickened.
    Yield: 5 servings, 3/4 cup per serving.

 NUTRITIONAL INFO
Nutritional Analysis: One serving (3/4 cup) equals 143 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 260 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 2 fat.