1 bunch broccoli (1 lb.)
1 sweet red pepper
1 sweet yellow pepper
1 tbsp. vegetable oil
1 onion, chopped
1 tsp. grated fresh ginger root
1/4 c. chicken stock
2 tsp. soy sauce

Cut broccoli stems and florets into pieces about 1 1/2 inches long. Blanch in large pot of boiling water for 2-3 minutes. Drain, cool under cold water and dry on paper towels. Seed peppers and cut into thin strips.

In large heavy skillet or wok, heat oil over medium heat. Add onions and ginger; stir fry 1 minute. Add peppers and stir fry for 2-3 minutes, adding chicken stock when necessary to prevent sticking. Add broccoli; stir fry until heated through; sprinkle with soy sauce. Serve immediately. Makes 8 servings.