Ingredients

The following ingredients have 4 Servings
  • 4 teaspoons reduced-sodium soy sauce
  • 2 teaspoons pure cane sugar
  • 2 teaspoons arrowroot powder
  • 1 tsp. lime juice
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon Chinese five-spice powder
  • 2½ cups small cauliflower florets
  • ½ cup sliced shallots
  • 2 garlic cloves, minced
  • 1 baby bok choy, quartered
  • 1 cup fresh sugar snap peas
  • 1 yellow bell pepper, cut into thin strips
  • 2 cups hot cooked quinoa
  • 1 teaspoon chopped fresh chives

Instruction

  • For sauce, in a small bowl combine the first six ingredients (through Chinese five-spice powder) and ¾ cup water. Mix well.
  • In a large wok or extra-large skillet cook and stir cauliflower, shallots, and garlic over high 5 minutes, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add bok choy, snap peas, and bell pepper; cook and stir 3 to 4 minutes or until vegetables are just starting to get tender.
  • Stir sauce and add to wok. Mix well; cook and stir 1 to 2 minutes or until sauce is thickened. Serve over quinoa and sprinkle with chives.