4 spring onions
2 cups broccoli
1 red pepper
1 yellow pepper
2 cups button mushrooms
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 garlic clove, crushed
2 teaspoons grated fresh ginger
¼ cup halved pitted black olives
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sweet chili sauce
2 tablespoons sesame seeds

Directions:
Finely slice the spring onions. Cut broccoli into small florets. Cut peppers in ½ and remove the seeds and membrane. Cut peppers into thin strips. Cut mushrooms in half. Heat oils in a wok or large fry pan. Add garlic, ginger, and onions. Stir fry over medium heat for 1 minute. Add broccoli, peppers, mushrooms, and olives. Stir fry for another 2 minutes, or until vegetables are bright in color and just tender. Combine soy sauce, honey, and chili sauce. Place sesame seeds on a sheet tray and toast lightly until golden brown. Pour sauce over vegetables, toss lightly to coat. Sprinkle with sesame seeds and serve immediately.

Serves: 4
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