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Stir-Fried Broccoli And Red Peppers

vegetables, stirfry - other

1 Spanish onion
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon red wine vinegar
3 cloves garlic; finely chopped
6 cups broccoli florets and sliced stalks
2 sweet red peppers; sliced
1/2 teaspoon pepper
1/2 cup vegetable stock

Cut onion into 8 wedges; separate layers. In wok, heat oil over medium-low heat; cook onion, sugar, 1/2 teaspoon of the salt, vinegar and garlic, covered and stirring occasionally, for about 20 minutes or until translucent but not browned. Remove from pan and set aside. Increase heat to high. Add broccoli, red peppers and remaining salt to pan; toss to combine. Add stock; return onions to pan. Cover and cook, stirring occasionally, for 5 minutes or until broccoli is tender-crisp.

Yield: Makes 6 serving

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