---------- Recipe via Meal-Master (tm) v8.02
  Categories: Side dish, Vegetables
       Yield: 6 servings
       3 tb Sherry
       3 tb Soy sauce
       1 ts Fresh ginger, finely chopped
       1 c  Chicken broth
       3 tb Vegetable oil
       1 md Cauliflower, cut in florets
       1 md Broccoli head
            ;cut in florets
     1/4 c  Toasted sesame seeds
       1 ts Sesame oil
   1 1/2 tb Cornstarch
            ;dissolved in 2 tb. water
   Make sauce by combining sherry, soy sauce, ginger and
   chicken broth. Heat the oil in a wok or large skillet.
   Stir fry the vegetables for 3 to 4 minutes.  Add sauce
   and sesame seeds; mix together well.
   Cover and steam/cook another 3 to 4 minutes, just
   until tender crisp. Uncover and sprinkle sesame oil
   over vegetables.  Stir in cornstarch mixture and cook
   about one minute more or until sauce thickens.  Serve
   From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 9.
   Posted by Cathy Harned.