1 tablespoon light olive oil
1/2 teaspoon dark sesame oil
1/4 cup sherry or dry wine
4 cups bite-sized broccoli florets
1 large carrot -- peeled, and
sliced diagonally
2 slices fresh ginger
1 can baby corn - (15 oz) -- drained
1 pinch salt

Heat the oils and sherry together in a stir-fry pan, then add the broccoli, carrot, and ginger. Stir fry until the broccoli is bright green and tender-crisp.

Add the baby corn and salt. Stir-fry until the baby corn is heated through, then remove the ginger slices and serve.

This recipe yields 4 to 6 servings.

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