1/2 c. chicken broth
2 tbsp. soy sauce
1 tsp. cornstarch
1/4 tsp. ginger
2 tbsp. sesame seeds
3 tbsp. olive oil
2 c. broccoli flowerets
2 c. cauliflower flowerets
1/2 c. sliced green onions
1 c. sliced mushrooms

In small bowl, combine chicken broth, soy sauce, cornstarch, ginger; set aside. In large skillet over medium heat, toast sesame seeds until light brown, stirring constantly, set aside. Heat oil in same skillet over medium-high heat until hot. Add broccoli and cauliflower; stir fry 2 to 4 minutes. Stir broth mixture into vegetables; add onions and mushrooms. Cover, simmer 3 to 5 minutes or until tender-crisp. Spoon into serving dish; sprinkle with sesame seeds.