---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Low-cal
       Yield: 6 servings
     1/4 c  Fresh lemon juice
       3 tb Tamari or soy sauce
       2 tb Honey
       1 ts Thai hot sauce, chili oil,
            Or other hot sauce (optional)
   1 1/2 tb Canola oil
       3    Cloves of garlic, minced
            (=about 1 tablespoon)
       1 tb Minced fresh giner
       1    Jalapeno chili, seeded &
       3    Scallions, whites minced,
            Greens thinly sliced on the
       2    Red bell peppers, cored,
            Seeded, and cut into 1 1/2
       2    Yellow bell peppers, cored
            Seeded, and cut into 1 1/2
       2    Green bell peppers, cored,
            Seeded, and cut into 1 1/2
       1 tb Black or toasted white
            Sesame seeds
   1 1/2 ts Cornstarch dissolved in 1 tb
            Cold water
   1.  Combine the lemon juice, tamari, honey, and hot sauce (if using) in a
       bowland whisk until smooth.
   2.  Just before serving, heat a wok over high heat.  Swirl in the oil.
       Add the garlic, giner, chili, and scallion whites, and stir-fry over
       high heat for 15 seconds, or until fragrant but now brown.  Add the
       peppers and stir-fry for 1 minute, or until the peppers begin to
       soften.  Stir in half the scallion greens, half the sesame seeds,
       and the sauce, and bring to a boil.  Stir in the dissolved cornstarch
       and stir-fry for about 30 seconds.  Transfer to a platter and garnish
       with the remaining scallion greens and sesame seeds.
   Nutritional Information (per serving):  Calories 94, protein 2gm, fat 4gm,
       sodium 505mg, 0 cholesterol