VEGETABLE STIR-FRY - Makes 6 servings

2            garlic cloves

1           1-inch piece ginger, peeled and quartered

1           medium red bell pepper, halved, cored

1           stalk broccoli, florets and stem separated, stem trimmed and peeled

4           baby bok choy, leaves trimmed      and reserved

6           white button mushrooms, cleaned

1           medium red onion, trimmed to fit feed tube

1½        tablespoons vegetable oil

1           cup vegetable or chicken broth, low sodium

3           tablespoons soy sauce,
             reduced sodium

¼          teaspoon fish sauce

2           teaspoons cornstarch

½          cup snap or snow peas, trimmed

1           teaspoon hot sesame oil

1           tablespoon sesame seeds

             cooked rice, for serving

Nutritional information per serving (1 cup):

Calories 79 (51% from fat) • carb. 8g • pro. 2g • fat 5g
• sat. fat 1g • chol. 0mg • sod. 288mg • calc. 33mg • fiber 2g

1. Insert the chopping blade into the work bowl of the food processor. With the unit running on High, 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 medium slicing disc. On High, slice the red pepper, broccoli stalk, bok choy, mushrooms and onion. Remove and reserve.

3. Put the vegetable oil into a large skillet over medium- high heat. Once the oil is hot, add the garlic and ginger. Sauté until fragrant, about 30 seconds. Add the sliced vegetables and sauté for about 7 to 8 minutes, until they begin to soften.

4. While the vegetables are cooking, stir together the broth, soy sauce, fish sauce and cornstarch. Add the broth mixture to the pan and bring to a boil. Stir in the bok choy leaves, broccoli florets and snap peas. Cook until broccoli and peas are just tender and sauce coats the vegetables, about 3 to 5 minutes.

5. Stir in the sesame oil and the seeds. Adjust seasoning as desired and serve immediately over rice.