Steamboat Stir-Fry

Course : Vegetables
Serves: 4
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1/2 Cup Chicken Broth
1/2 Teaspoon Ground Ginger
1 Tablespoon soy sauce
2 Teaspoons Cornstarch
1 Tablespoon Vegetable Oil
1 Tablespoon Sesame Oil
1 Whole Dried Red Pepper
1 medium Yellow Summer Squash -- sliced
1 Medium Onion -- halved and sliced
1/2 medium red bell pepper -- sliced
1/2 Pound Broccoli -- bite size pieces
1/2 Cup Sliced Mushrooms
1 Clove Garlic -- minced
2 Tablespoons Sesame Seeds -- toasted

Preparation / Directions:

In small bowl, mix broth, ginger, soy sauce and cornstarch; set aside. In large skillet or wok, heat veg. and sesame oils and saute dried pepper for 1 min. over med-high heat. Add squash, onion, pepper, broccoli, mushrooms and garlic. Stir fry until thickened. Remove dried red pepper. Sprinkle with sesame seeds and serve immediately.

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