1 cup pearl onions 1/4 cup orange juice 1/4 cup water 1 Tbsp cooking sherry 2 tsp orange peel
finely sliced 1 tsp cornstarch 1 Tbsp vegetable oil 1 clove garlic
minced 2 Tbsp crystallized ginger
finely chopped 1 large red or green pepper
cut into bite-sized strips 2 cups broccoli florets 1/2 cup stir-fry sprouts
Peel pearl onions according to package directions. Halve peeled onions. To prepare sauce, stir together orange juice, water, sherry, orange peel, and cornstarch. Set aside. In wok or large skillet heat some of the oil; add garlic and crystallized ginger, stir-fry for 30 seconds. Add pepper; stir-fry for 2 minutes more. Remove from wok. Stir sauce again; pour into center or wok and stir until thickened and bubbly. Add the cooked onions, peppers, and broccoli to wok; stir well to coat with the sauce. cover and cook for 3 minutes more or until heated through. Uncover; stir in stir-fry sprouts and serve.