Taste of Home Annual 1994- Broccoli with Red Pepper

This is a healthy vegetable recipe I found in one of my new thrift store finds, Taste of Home Annual 1994. I love the Reiman publication books because they have great food photos and the recipes are practical not far out. Last week the grocery store had red bell peppers for only 50 cents each I was amazed considering it is winter. This seems like a good recipe to use them. When we served hot lunch at my day care center the only way we served broccoli was stir-fried with garlic. The kids loved it, they would gobble it up and ask for more. They always called it little trees.

Broccoli with Red Pepper

2 tablespoons vegetable oil
4 cups broccoli florets
1/2 teaspoons ground ginger or 2 teaspoons minced fresh ginger root
2 garlic cloves, minced
1 medium sweet red pepper, cut into strips
1 can (8 oz.) sliced water chestnuts, drained
In a skillet, heat oil over high heat. Stir-fry broccoli, ginger and garlic until broccoli is crisp-tender, about 2 minutes. Add red pepper and water chestnuts; stir-fry just until heated through. Serve immediately. 4 servings.