2 tablespoons low-sodium soy sauce
2 tablespoons cider vinegar
2 tablespoons water
1/2 teaspoon sugar
Vegetable cooking spray
1/2 teaspoon vegetable oil
1/2 teaspoon crushed red pepper
1/2 teaspoon peeled, minced gingerroot
2 cloves garlic, minced
5-1.2 cups coarsely chopped fresh broccoli
1 teaspoon sesame seeds, toasted

Combine first four ingredients in a small bowl; stir well and set aside. Coat a wok or large nonstick skillet with cooking spray; add oil. Place over medium-high heat (375) until hot. Add crushed red pepper, gingerroot and garlic; stir-fry 30 seconds. Add broccoli; stir fry 1 minute. Add soy sauce mixture to broccoli, stir well. Cover and cook 2 minutes or until broccoli is crisp-tender. Transfer mixture to a serving bowl; sprinkle with toasted sesame seeds. Yield 8 servings (30 calories and 24 percent fat per 1/2 cup serving). From The Healthy Heart Cookbook, Oxmoor House, 1992.