What a great way to get your daily requirement of vegetables eaten in one recipe! It’s so good you might want to keep it forever!

Yields 2 servings

Ingredients:

• 2 pkgs. of gluten free sun-dried tomatoes
• 1 T. plus 1 tsp. gluten free soy sauce (or coconut aminos)
• 1 T. organic rice wine vinegar
• 1 tsp. toasted sesame oil
• 1/8 tsp. organic red pepper flakes
• 2 1/4 tsp. organic peanut oil
• 1 clove of organic garlic, finely chopped
• 2 c. organic cauliflower florets
• 2 c. organic broccoli florets
• 1/3 c. organic red or green bell pepper, sliced

Instructions:

1. Place the tomatoes in a small bowl. Then cover them with boiling water. Let stand for 5 minutes. Drain them & then coarsely chop them.
2. Meanwhile in a small bowl blend the soy sauce (or coconut aminos), vinegar, sugar, sesame oil & red pepper flakes.
3. In a large skillet heat the oil over medium-high heat.
4. Add the garlic & stir fry for 30 seconds. Or until it smells flavorful. Don’t let it burn!
5. Add the cauliflower & broccoli. Then stir fry for about 4 minutes.
6. Add the tomatoes & peppers. Then stir fry for 1 minute more.
7. Add the soy sauce (or coconut aminos) mixture & cook until heated through.

Serving size = 1/2 of total recipe. Calories 155 | Protein 6g | Carbs 19g