I found this recipe at the McCormick website as I was looking for something that incorporated ginger for my husband who loves anything ginger.
Eat as is or mound it on top of rice. Either way, tasty and healthy.
1 and 3/4 cup -chicken stock
1 Tbsp. soy sauce
1 Tbsp. – corn starch
1 Tbsp.- sherry
2 tsp. – ground ginger
3 Tbsp. – olive oil
3 cloves- garlic, minced
4 cups- cauliflower florets
1 bunch- asparagus (about 2 cups)
1- red bell pepper, cut into strips
4 ounces- or two handfuls broccoli, trimmed into florets (the McCormick site used snow peas but I didn’t have and we like broccoli better anyway.)
4- green onions, diced
Sesame seeds, toasted
Mix 1 and 1/2 cups of stock, soy sauce, corn starch, sherry and ginger in a medium bowl, whisk until smooth and set aside.
Heat oil in skillet. Add garlic and cauliflower and stir-fry 1 minute
Add remaining 1/4 cup stock, cover and cook 5-7 minutes until cauliflower is tender-crisp
Add asparagus, pepper strips, snow peas and green onions and continue to stir fry for 3-4 more minutes
Stir stock mixture and add to skillet brining it to a boil stirring constantly for one minute.
Sprinkle with toasted sesame seeds and serve.