Broccoli Stir-Fry

• 2 lb. fresh broccoli
• 1 Tbsp. dark sesame oil
• 1 medium onion, in thin wedges
• 2 cloves garlic, minced
• 1/4 c. canned diluted beef or chicken broth
• 1 Tbsp. light sesame oil
• 1 1/2 tsp. minced fresh gingerroot
• 1/4 c. pine nuts, toasted
• 2 Tbsp. olive oil
• 1 large sweet red pepper, in lengthwise strips
• 1/4 c. soy sauce
• 1 1/2 Tbsp. dark brown sugar
• 2 Tbsp. red wine vinegar
• 2 tsp. cornstarch
• 5 drops hot sauce
• 1 (8 oz.) can water chestnuts, drained

1. Trim off large leaves of broccoli and remove tough ends of lower stalks.
2. Wash broccoli and coarsely chop stalks and flowerets.
3. Heat olive oil and dark sesame oil in a wok or a large nonstick skillet at medium high (325u0b0) for 2 minutes.
4. Add broccoli, red pepper, onion and garlic; stir-fry 4 to 5 minutes or until broccoli is crisp-tender.
5. Remove from wok.
6. Combine soy sauce and next 7 ingredients; stir well.
7. Add to wok and cook, stirring constantly, just until thickened.
8. Return broccoli mixture to wok, and stir-fry just until thoroughly heated and coated.
9. Stir in water chestnuts.
10. Sprinkle with pine nuts before serving.
11. Serve immediately.
12. Serves 6 to 8.

fresh broccoli, dark sesame oil, onion, garlic, beef, light sesame oil, fresh gingerroot, pine nuts, olive oil, sweet red pepper, soy sauce, brown sugar, red wine vinegar, cornstarch, hot sauce, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=988812 (may not work)