Ingredients

2          garlic cloves, peeled

1          1-inch piece ginger, peeled and halved

1          medium red bell pepper, halved and cored

1          stalk broccoli, florets and stem separated

1          bunch baby bok choy, leaves trimmed and reserved

3½ to 4 ounces shiitake mushrooms,    cleaned

½         medium to large red onion, peeled and trimmed to fit feed tube

1½       tablespoons peanut or vegetable oil, divided

1          cup vegetable or chicken broth, low sodium

3          tablespoons soy sauce,

reduced sodium

2          teaspoons cornstarch

½         cup snap or snow

peas, trimmed

1          teaspoon hot sesame oil

2          drops fish sauce

2          tablespoons sesame seeds

Instructions

1. Insert the chopping blade into the work bowl of the food processor. With the unit running, add the garlic and ginger through the feed tube and process to finely chop, about 10 to 15 seconds. Remove and reserve.


2. Remove the chopping blade and replace with the slicing disc. Slice the red pepper, broccoli stalk, bok choy, mushrooms and onion. Reserve.


3. Put 1 tablespoon of the oil into a large skillet over medium heat. Once oil is hot, add the garlic and ginger. Sauté until softened and very fragrant, about 2 minutes. Add the remaining oil and increase heat to medium-high. Add ½ of the sliced vegetables. Sauté for about 3 to 5 minutes, and then add the remaining sliced vegetables. Sauté until softened, about an additional 5 minutes. Add the broccoli stalks and cook for a few minutes more.


4. While the vegetables are cooking, stir the broth, soy sauce and cornstarch together. Add broth mixture to the pan. Stir and cook until slightly thickened, a few minutes. Stir in the reserved bok choy leaves and broccoli florets. Cook until broccoli is tender and sauce nicely coats the vegetables.


5. Once the mixture has achieved desired consistency, stir in the sesame oil and fish sauce. Taste and adjust seasonings as desired. Serve immediately with white rice.

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