Ingredients 4 Servings
- 1/4 cup soy sauce
- 2 tablespoon rice vinegar
- 3 to 4 Thai bird chilis, chopped
- 2 tablespoon sesame oil
- 1 tablespoon Gourmet Garden™ Ginger Stir-In Paste
- 1 tablespoon Gourmet Garden™ Garlic Stir-In Paste
- 1 head cauliflower, cored and cut into florets
- 1 teaspoon cornstarch
- ½ cup vegetable broth
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
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.
Refried Black Beans with Cilantro, Garlic and Chili Pepper
![Refried Black Beans with Cilantro Garlic and Chili Pepper]( "Refried Black Beans with Cilantro Garlic and Chili Pepper")
