1 lb. broccoli
1/3-1/2 red bell pepper, julienne
1 cup fresh orange juice
1 TBS cornstarch
1 tsp. orange zest
1/2 tsp. dried tarragon
1/2 tsp. dry mustard
2 or 3 drops hot pepper sauce
Chopped fresh parsley or chives
Cut broccoli into florets and steam 2-3 minutes, add pepper strips and steam 1-2 minutes longer. Should be tender-crisp. Cover and set aside.
Blend orange juice gradually into cornstarch. Add zest, tarragon, mustard, and hot pepper sauce to taste. Cook over low heat, stirring constantly, until thickened. Serve sauce over broccoli - also delicious with grilled fish. - Adapted from Healthmark.
* Variation: Use assorted veggies, drop the tarragon, increase the zest, add 1/2 tsp. crushed ginger and 1 TBS teriyaki sauce. Sprinkle finished dish with toasted sesame seeds just before serving.