Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 1/2 Bell pepper, yellow; seeded,
2 tb Gingerroot; peeled, chopped --chopped
2 tb Shallots; peeled, chopped 1 lg Broccoflower bunch; cut into
1 ts Garlic; minced --bite-sized florets
1/2 Bell pepper, red; seeded, 2 tb Worcestershire sauce
--chopped 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 tender-crisp, stirring
constantly. Add peppers; stir-fry 1 minute. Add broccoflower florets;
stir-fry 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 Low-Fat Meals (Woman's Day) Vol III, No. 5

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