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

Peel tough broccoli stems. Cut stems and florets into pieces about 1 1/2 inches long. Blanch (cook briefly in large pot of boiling water) 2 to 3 minutes or until bright green and tender, crisp. Drain and cool under cold running water and dry on paper towels. Seed peppers and cut into thin strips (this can be done in advance). In large heavy skillet or wok, heat oil over medium heat. Add onion and ginger, stir fry 1 minute Add peppers and stir fry 2 to 3 minutes, adding chicken stock when necessary to prevent sticking or scorching. Add broccoli; stir fry until heated through. Sprinkle with soy sauce. Serve immediately. Makes 8 servings.