Heat 1 tablespoon olive oil in a large skillet or wok and stir-fry 2 tablespoons of chopped ginger and 2 teaspoons chopped garlic 1 minute. Add 2 cups borccoli florets, 1 cup sliced mushrooms, 1 diced orange or bell pepper and 1 cup fresh corn kernels. Stir-fry until broccoli turns bright green. Add ½ cup chicken broth, cover and steam 2 minutes. Stir in 1 teaspoon sesame oil and season with salt and pepper. Serve over brown rice. Makes 4 servings.
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