1 tsp. cornstarch
1 tsp. sesame oil
2 Tbsp. soy sauce
3 Tbsp. water
2 Tbsp. oil
4 cups chopped broccoli
1 onion, cut into thin wedges
1 Tbsp. grated ginger root
2 garlic cloves, grated
1 large red bell pepper, cut into thin strips
1/2 cup slivered almonds
Combine the cornstarch, sesame oil, soy sauce, and water in a small bowl, stirring until mixed well; set aside.
Put a wok or large skillet over high heat, add oil and when it gets sizzling hot, add the broccoli and cook for 2 or 3 minutes, just until broccoli begins to soften.
Now add the onion, ginger, garlic, and bell pepper, and cook, stirring, for 2 or 3 minutes.
Reduce heat to medium, add the sesame/soy/cornstarch slurry and stir to combine.
Cook just until sauce thickens, about 2 minutes.
Remove from heat and stir in the slivered almonds, serve hot.