Makes 4 servings. Difficulty
4 Tablespoons peanut oil 1 Tablespoon fresh ginger, minced 3 garlic cloves, minced 1/4 teaspoon hot red pepper flakes 1/2 red onion, cut into 4 wedges, layers separated 1/2 red bell pepper, sliced thin 1/2 yellow bell pepper, sliced thin 1/4 lb. broccoli florets, cut into 1-inch pieces 6 scallions, trimmed and cut diagonally into 1 inch pieces 1/4 head of Napa cabbage, leaves cut crosswise into 1-inch wide strips 2/3 cup gf Chicken stock 1 Tablespoon gf soy sauce 1 Tablespoon cornstarch 1 Tablespoon cold water 2 teaspoons sesame seeds
Heat a large wok over high heat. Add 2 tablespoons peanut oil. When the oil is hot, add the ginger, garlic and hot red pepper flakes. Stir fry until fragrant, about 30 seconds. Transfer to a plate and set aside.
Add the remaining oil to the wok. When hot, add the red onion and stir fry for about 2 minutes.
Add the broccoli; stir fry for 2 minutes. Add the peppers; stir fry for 3 minutes. Add the Napa cabbage, 1/3 cup chicken stock, and reserved ginger, garlic & hot red pepper flakes. Continue to stir fry until the vegetables are just tender, about 2 minutes.
In a small bowl, whisk together the cornstarch and cold water.
Add the remaining chicken stock, soy sauce, and cornstarch mixture to the wok and stir fry until the vegetables are lightly glazed with the sauce, about 1 minute. Transfer vegetables to a platter. Garnish with scallions and sesame seeds. Serve immediately.