Recipe - Broccoflower Stir-Fry

2 tablespoon Olive oil
2 tablespoon Gingerroot; peeled, chopped
2 tablespoon Shallots; peeled, chopped
1 teaspoon Garlic; minced
One half Bell pepper, red; seeded,
chopped
One half Bell pepper, yellow; seeded,
chopped
1 lg Broccoflower bunch; cut into
bitesized florets
2 tablespoon Worcestershire sauce
Ground pepper

In wok over medium high heat or electric skillet set at 350 degrees, heat
oil. Add gingerroot, shallots and garlic. Cook 2 to 3 minutes, or until
gingerroot and shallots are tendercrisp, stirring constantly. Add peppers;
stirfry 1 minute. Add broccoflower florets; stirfry 3 to 5 minutes, or
until florets are tender.
Season with Worcestershire sauce and pepper.

Per serving: about 45 cal, 2.5 g pro, 7 g carb, 1.4 g fat, 25% of cal from
fat, 0 mg chol, 17 mg sod

From LowFat Meals (Woman's Day) Vol III, No. 5

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini