1/2 lb. broccoli, flowerets separated and stems sliced
1 med. size zucchini, diagonally sliced
2 med. carrots, diagonally sliced
2 tbsp. vegetable oil
2 tbsp. Oriental-style sesame oil
1 sm. onion, halved and sliced
1 sm. red or green sweet pepper, cut into thin strips
1 tbsp. minced or pressed garlic
1/3 c. reduced-sodium soy sauce
Szechuan hot chili oil
2 c. cooked brown rice
1/4 c. toasted sesame seeds
Chopped fresh cilantro

Steam broccoli, zucchini, and carrots separately until crisp-tender. Reserve.

In a wok or large heavy skillet, heat vegetable and sesame oils over medium heat, add onion, reduce heat to low and cook until onion is soft. Add sweet pepper and continue cooking until onion is lightly golden. Add garlic, soy sauce, hot chili oil to taste (please be quite generous), reserved vegetables, and rice.

Increase heat to medium-high and stir-fry until vegetables and rice are heated through, about 3 to 4 minutes. Serve sprinkled with sesame seeds and a little cilantro. Pass additional chili oil and cilantro at the table. Serves 4 as main course; 6 to 8 as side dish.

NOTE: To taste sesame seeds, place them in a small heavy skillet over moderate heat. Stir until seeds are golden. Remove from heat and pour onto a plate to cool.