Makes 4 to 6 servings
1 small head cauliflower, cut into florets
1 red bell pepper, sliced
2 carrots, sliced diagonally
2/3 cup chicken broth, divided
1 cup sliced fresh mushrooms
4 scallions (green onions), cut into 1-inch pieces
1 teaspoon minced garlic (about 2 cloves)
1 tablespoon soy sauce
Pinch of sugar
- In a large skillet, sauté cauliflower, pepper, and carrots in 1/3 cup chicken broth over medium-high heat for 4 to 5 minutes. Add mushrooms, scallions, and garlic, and cook for 5 more minutes.
- In a small bowl, combine remaining 1/3 cup chicken broth, the soy sauce, and sugar. Pour over cauliflower mixture, reduce heat to low and simmer, covered, for 10 to 12 minutes, until cauliflower is fork-tender.
OPTIONS: If you'd like to turn this into a complete meal, just add pieces of leftover cooked chicken or beef during the last 5 minutes of cooking and serve it all over steamed rice.