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Sesame Broccoli and Carrots
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5 cups broccoli florets
1 cup julienne-cut carrot
1/4 cup chicken broth
1 teaspoon cornstarch
1 1/2  tablespoons soy sauce
1 1/2  tablespoons dry Sherry
1 teaspoon vegetable oil
1 tablespoon minced peeled gingerroot
2 garlic cloves, minced
1/2 teaspoon dark sesame oil
1 teaspoon sesame seeds, toasted

 Drop broccoli and carrot into a large Dutch oven of boiling water;
cover and cook 3 minutes.  Drain and rinse under cold water. Drain
well. Combine broth, cornstarch, soy sauce and Sherry in a small
bowl.  Stir well and set aside.
Heat vegetable oil in a large non-reactive skillet or wok over medium-
high heat. Add gingerroot and garlic. Stir-fry 10 seconds. Add broccoli
and carrot. Stir-fry one minute. Add broth mixture, bring to a boil and
cook 1 minute or until thickened, stirring constantly. Remove from
heat; stir in sesame oil and sprinkle with sesame seeds. 4 servings.


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