Place sesame seeds in a small nonstick skillet; cook over medium heat, stirring constantly, 1 to 2 minutes or until seeds are golden. Remove from heat.
Cook broccoli in boiling water to cover 3 to 4 minutes; add red pepper. Cook 30 seconds; drain, reserving 1/3 cup liquid.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add gingerroot and garlic; saute 30 seconds. Add reserved liquid; bring to a boil. Add broccoli mixture, sesame oil, and salt; toss gently. Transfer to a serving platter, and sprinkle with toasted sesame seeds. Serve immediately.
Oxmoor House Cooking Light Collection
