Instructions: Make sauce by combining sherry, soy sauce, ginger and chicken broth. Heat the oil in a wok or large skillet. Stir fry the vegetables for 3 to 4 minutes. Add sauce and sesame seeds; mix together well.

Cover and steam/cook another 3 to 4 minutes, just until tender crisp.

Uncover and sprinkle sesame oil over vegetables. Stir in cornstarch mixture and cook about one minute more or until sauce thickens. Serve immediately.

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