In a small bowl, combine cornstarch and sugar; stir in water, soy sauce
and sesame oil; blend until smooth; set aside.
Coat a large wok or skillet with a little olive oil over medium-high heat; add broccoli florets and stir-fry
for 3 minutes.
Add bell pepper, onion, garlic and gingerroot; stir-fry for 2 minutes. Reduce heat; add soy sauce
mixture and almonds; cook and stir for 2 minutes or until thickened.