Oriental Broccoli with Garlic Sauce


1 head garlic, minced
4 cups vegetarian broth
1/4 cup Braggs Aminos or soy sauce
Red pepper flakes to taste
2 inches fresh ginger, minced
or 2 tsp. powdered ginger
6 Tbsp. sweetener like Florida Crystals, brown rice syrup or sugar
2 heads & stalks broccoli, chopped
1 large onion, chopped
1 cup sliced mushrooms
2 cans sliced water chestnuts
1-2 cups chopped veggies, like baby corn, sliced carrots, celery (optional)
1 pound water packed tofu, diced (optional)
2 Tbsp. peanut butter (optional)
2 Tbsp. cornstarch mixed in 1/2 cup cold water
3 cups cooked brown or white rice


  1. Bring vegetable broth to boil. Add garlic, ginger, soy sauce, red pepper flakes and sweetener. Reduce to low.
  2. Stir-fry veggies and tofu over high heat in a large skillet for 2 minutes.
  3. Add garlic sauce mixture. Let simmer on medium-high for 7-10 minutes, depending on how crisp you like your veggies.
  4. Add cornstarch and peanut butter to mixture and stir to distribute. Cook for 1-2 minutes, until it thickens. Add more to taste.

Serve over rice in bowls. Can be used for potluck by placing rice in bottom of 9x13 casserole dish and cover with veggies and sauce.

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