YIELD Makes 2 servings
|2||dry-pack sun-dried tomatoes|
|1||tablespoon plus 1 teaspoon reduced-sodium soy sauce|
|1||tablespoon rice wine vinegar|
|1||teaspoon brown sugar|
|1||teaspoon dark sesame oil|
|1/8||teaspoon red pepper flakes|
|2‑1/4||teaspoons canola oil|
|1||clove garlic, finely chopped|
|2||cups cauliflower florets|
|2||cups broccoli florets|
|1/3||cup thinly sliced red or green bell pepper|
- Place tomatoes in small bowl; cover with boiling water. Let stand 5 minutes. Drain; coarsely chop. Meanwhile, blend soy sauce, vinegar, sugar, sesame oil and red pepper flakes in small bowl.
- Heat vegetable oil in wok or large nonstick skillet over medium-high heat until hot. Add garlic; stir fry 30 seconds. Add cauliflower and broccoli; stir-fry 4 minutes. Add tomatoes and bell pepper; stir-fry 1 minute or until vegetables are crisp-tender. Add soy sauce mixture; cook and stir until heated through. Serve immediately.
|Serving Size:||1/2 of total recipe|
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||41 %|
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