Broccoli and Cauliflower in Ginger Garlic Sauce

Two days after thanksgiving and we are definitely turkeyed and leftovered out. Back to eating healthily. Hubby still on the vegetarian kick (day 16). It's too cold to leave the house so on the hunt for what to make for lunch we defrosted some broccoli and cauliflower and decided on a stir fry. Here goes:

3 cups defrosted broccoli and cauliflower florets
2 cloves of chopped garlic
1/2 teaspoon chopped ginger
1 tbs sesame oil
3 tbs soy sauce
2 tbs vegetable stock
2 tbs water
2 tsp sugar
salt to taste (about 1tsp)
optional: 1 tsp corn starch mixed in 2 tbs of water (add at end to thicken sauce)

Stirfry garlic and ginger in sesame oil until fragrant. About 45 seconds. Add veggies, stock and water. Stir on high. Add salt to taste, sugar and soy sauce. Ta da! Smells awesome. Serve over brown rice. Enjoy.

The beauty of this dish is that for those of us who still partake in meat eating the same dish is easily made for all. Start by using 1 more tsp of oil to the recipe upfront to stir fry thinly sliced chicken or beef until cooked through. Remove and put aside. Then start the recipe as indicated above with jut the veggies. When done, add the meat to half of the serving above and you are all ready to eat at the same time.

Cranky Cook aggravation rating: * out of 5 stars

A breeze.