1/3 c. vegetable oil
1/4 c. white wine vinegar
1 tbsp. sugar
1 tbsp. soy sauce
1/8 tsp. crushed red pepper
1/2 tsp. ground ginger
Dash of garlic powder
1 tbsp. toasted sesame seed
2 1/2 to 3 lbs. fresh broccoli, cut into florets
4 med. carrots, cut into 1/2 inch slices

Shake oil, vinegar, sugar, soy sauce, red pepper, ginger, garlic powder and sesame seeds. Refrigerate at least 2 hours. Heat 1 inch salted water to boiling. Add broccoli and carrots. Cover and heat to boiling; reduce heat. Cook until vegetable mixture is tender, 10 to 12 minutes; then drain. Pour oil mixture over hot vegetables. Toss to coat vegetables. Serve warm or let cool to room temperature. Yields: 8 servings.