• 1 T. canola oil
• 2 cloves garlic, minced
• 1 T. ginger
• 1/2 of a white sweet onion, sliced
• 1 head broccoli, about 1 lb, separated into florets
• 1 small red bell pepper, sliced into thin strips
• 3 T. water
• 1 T. soy sauce

Preparation -
Heat canola oil in a wok or skillet. Stir in garlic and ginger, then add sliced onion and stir-fry until slightly tender - about 1 minute. Stir in broccoli florets and sliced red pepper. Add water, cover, and cook over medium heat for 4 to 5 minutes, or until the broccoli is tender-crisp. Drizzle soy sauce over top and stir into vegetable mixture.