- 1 tablespoon sesame oil
- 1 head Broccoflower®, cut into 1 inch pieces
- 1/2 cup red onion, sliced
- 1/2 cup red bell pepper, sliced
- 1 1/4 cups chicken stock or broth
- 1 tablespoon cornstarch
- 1/8 cup chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame seeds
- Dissolve cornstarch in 1/4 cup chicken stock. Heat wok or frying pan over high heat. Add sesame oil to coat pan. Add Broccoflower(R), red peppers, stir-fry for 1 minute. Add red onion, 1 tablespoon sesame seeds and continue to cook for one minute.
- Add chicken stock and bring to a boil. Add cornstarch mixture and soy sauce and bring back to a boil while stirring. When sauce has thickened, remove from heat. Place in serving dish and sprinkle remaining sesame seeds on top.