Recipe - Vegetable Stir-Fry

2 tablespoon Soy sauce
2 tablespoon Water
1 teaspoon Sugar
1 tablespoon Cider vinegar
1 ds Red pepper sauce
1 teaspoon Grated fresh ginger
1 Garlic clove; crushed
1 One half tablespoon Salad oil
One half cup Chopped green onions
1 Garlic clove; crushed
1 Head broccoli; cut into
florets
2 Red peppers; cut into 3/4
inch
Pieces
1/3 cup Toasted almonds
1 tablespoon Cornstarch dissolved in 1/2
cup water

For sauce: in small bowl, mix together soy sauce, water, sugar, cider
vinegar, pepper sauce, ginger and 1 garlic clove. Set aside. In wok, heat
oil over high heat add green onions and other garlic clove. Add broccoli
and red peppers. Stirfry until broccoli turns bright green. Add sauce.
Stir in almonds and cornstarch mixture. Cook over hiheat. Stir until
thick. Serve warm.

Approximately 8 minutes.

Per serving (excluding unknown items): 585 Calories; 45g Fat (65% calories
from fat); 17g Protein; 38g Carbohydrate; 0mg Cholesterol; 2099mg Sodium

By Patty designwest@ameritech.net on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW#FF2078

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