At one time, I used powdered ginger, which I haven't had in my house for years. I prefer
to grate my ginger, which you can find in most supermarkets. Store it in the freezer for two
reasons: it lasts longer and it's easier to grate. This stir-fry can be made in minutes,
provided you have the ingredients. If not, feel free to improvise. You can use bamboo
shoots, carrots, green pepper or even a few jalapeno peppers. You may not want to try
habanero peppers unless you have no taste buds left and have plenty of friends.

broccoli stir-fry serves 4
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3 Tbsp olive oil 1 cup broccoli crowns
1 tsp sesame oil 1 cup cabbage, shredded
2 cloves garlic, minced 2 cups snow peas
1 large onion, sliced 2 Tbsp soy sauce
freshly grated ginger
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Heat oil in heavy skillet over low heat and add the garlic. Cook until golden,
add onions and ginger, raise the heat to medium and cook untilonions are
brown. Raise the eat to medium high, add the broccoli and cabbage and cook
for two minutes, stirring from time to time. Add the snow peas and soy sauce,
lower the heat to simmer, cover and cook for two minutes more. Serve.