Ingredients

• 1/4  cup chicken broth
• 2  tablespoons oyster sauce
• 1  teaspoon finely shredded lemon peel
• 1/8  teaspoon cayenne pepper
• 4  teaspoons cooking oil
• 1/2  cup coarsely chopped walnuts
• 1  clove garlic, minced
• 1  pound broccoli broccoli, cut into 1-inch florets
• 1  medium red sweet pepper, cut into bite-size strips

Directions

1. For sauce, in a small bowl combine chicken broth, oyster sauce, lemon peel, and cayenne pepper; set aside.

2. In a large nonstick skillet heat 2 teaspoons of the oil over medium heat. Add walnuts and garlic; cook and stir for 2 to 3 minutes or until nuts are lightly toasted. Remove the walnut mixture from the skillet; set mixture aside.

3. In the same skillet heat the remaining oil over medium-high heat. Add broccoli and sweet pepper; cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.

4. Stir sauce; add to skillet. Cook and stir for 1 minute. Transfer mixture to serving bowl. Sprinkle with walnut mixture.

5. Makes 6 servings