Ginger Sesame Stir Fry

This turned out good . . .

• 2-3 teaspoons sesame oil
• 1 cup chopped broccoli
• 1 cup carrot slices, cut diagonal
• 1/3 cup or so broth (chicken or veggie)
• 1-2 teaspoons minced ginger (we keep a jar in the fridge)
• 2 teaspoons lo-sodium soy sauce
• 1 teaspoon cornstarch, dissolved in 1-2 tablespoon water
• 1-2 teaspoons sesame seeds as a garnish

Preparation:

1. Heat wok over medium-high heat. Add sesame oil, turning the pan to coat well. Add the vegetables and saute for a minute.

2. Add in the broth and ginger and toss to blend. Cook about 4 minutes, stirring constantly. Add more broth if more moisture is needed.

3. Reduce heat to medium-low, push the vegetables up the sides of the wok, and stir in the soy sauce and cornstarch mixture. Heat and stir until thickened (about a minute). Stir in the vegetables to coat with the sauce.

Andy