Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  pearl onions
     1/4           cup  orange juice
     1/4           cup  water
  1         tablespoon  cooking sherry
  2          teaspoons  orange peel -- finely sliced
  1           teaspoon  cornstarch
  1         tablespoon  vegetable oil
  1              clove  garlic -- minced
  2        tablespoons  fresh ginger root -- finely chopped
  1              large  red and green bell peppers -- cut into bite-sized
                        strips
  2               cups  broccoli florets
     1/2           cup  bean sprouts

Preparation:

Peel pearl onions according to package directions. Halve peeled onions. To prepare sauce, stir together orange juice, water, sherry, orange peel, and cornstarch. Set aside. In wok or large skillet heat some of the oil; add garlic and crystallized ginger, stir-fry for 30 seconds. Add pepper; stir-fry for 2 minutes more. Remove from wok. Stir sauce again; pour into center or wok and stir until thickened and bubbly. Add the cooked onions, peppers, and broccoli to wok; stir well to coat with the sauce. Cover and cook for 3 minutes more or until heated through. Uncover; stir in stir-fry sprouts and serve.

Nutritional Information:

83 Calories (kcal); 4g Total Fat; (39% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 113mg Sodium