Preparation
- 1 Combine soy sauce, rice vinegar and chopped Thai bird chilis in bowl; set aside.
- 2 Heat sesame oil in a large skillet over medium-high heat. Add Gourmet Garden Ginger Stir-In Paste and Gourmet Garden Garlic Stir-In Paste to pan and cook, stirring, 1 minute. Add cauliflower to pan, cover and cook 5-7 minutes, stirring occasionally. Stir Thai bird chili mixture into cauliflower in pan, cover and cook 10-12 minutes until cauliflower is tender.
- 3 In a small bowl, stir cornstarch into vegetable broth; add to cauliflower in pan. Bring to a boil; cook 1 minute, stirring constantly.
