1 Tablespoon sesame oil
1 Tablespoon water
1 cup broccoli florets
1/2 large red bell pepper, sliced into strips
1 clove garlic, minced
1 teaspoon fresh ginger, minced
3/4 cup julienned carrots
6 fresh shiitake mushrooms, sliced into slivers (optional)
1/3 cup cashews
1 cup Napa cabbage or bok choy, shredded
3 Tablespoons fat free chicken broth (Vegans- use Veg broth instead)
3 Tablespoons low-sodium soy sauce
1 Tablespoon cornstarch
(Note: Other fresh vegetables can be added/substituted, such as: 1 cup pea pods, sliced diagonally, or 1 cup celery, also sliced diagonally.)
1. In a large skillet or wok, combine oil, water, broccoli, bell pepper, garlic and ginger. Cook on medium heat for 1 minute. Add carrots, mushrooms, cashews and cabbage and stir fry for 2 minutes.
2. Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.
3. Serve alone or over rice or noodles.
Yield: 4 servings.