Vegetable Stir Fried “Rice”

1/2 cup vegetable broth

3 Tbs  soy sauce, low sodium

2 tsp  sesame oil

3 cloves garlic, minced

1 Tbs  ginger root, minced

1 cup  carrots, sliced diagonally

1 cup  broccoli florets

1 cup  mushrooms, sliced (white or shiitake)

1 1/2 cups  bean sprouts

1 cup green beans

1 cup green peas

4 cups  riced cauliflower (can use reg rice)  (just grate cauliflower into rice size pieces)

Mix together broth and soy sauce in a small bowl; set aside.

In a wok or large skillet, heat oil until hot. Add garlic and ginger root and stir fry for 1 minute. Add carrots and broccoli and continue stirring over medium heat for 2–3 minutes.  Stir in mushrooms, peas, green beans and sprouts, stir fry for 1 minute. Add broth mixture and cook until it has mostly cooked off. Add cauliflower and continue to stir fry until cauliflower is tender and heated through.

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