Broccoli with Garlic Sauce

I bought broccoli last weekend at the store with another recipe in mind. When I changed my mind on that recipe, I was left with a nice head of broccoli that needed to be eaten before it started going bad. Enter this recipe. Of course I have made a few modifications, as you'll see below.   This is a great stir-fry like recipe that lends itself to whatever veggies you have on hand.  

3 medium heads of broccoli, chopped to bite-sized pieces

2 cups chopped veggies of choice (carrots, mushrooms, kale--whatever you have on hand!)

1 can veg broth

1/4 cup soy sauce

1 teaspoon powdered ginger

1 heaping tablespoon minced garlic

a little less than 1/4 cup sweetener of choice (Splenda works fine)

1 tablespoon cornstarch dissolved in 2 tablespoons very cold water

2 cups cooked rice, cooked (optional)

If you are making rice, go ahead and make it first. Steam the broccoli and carrots. (If you do not own a microwave steamer, I highly recommend one! Frozen veggies in regular, non-steamable bags are cheaper and when you steam them in your own steamer, you can season them however you like.) While the veggies are steaming, in a medium to large-sized pot, bring veg broth, soy sauce, ginger, garlic and sweetener to a boil. Stir in the cornstarch/water mix. Cook for a few minutes; the mixture should begin to thicken. If you'd like it more thick, you can mix another batch of cornstarch/water and add it in. Once everything is as thick as you'd like, add in the steamed veggies and rice.  Cook just long enough to warm the rice/noodles and veggies.

Makes about 4 servings

This version features broccoli, mushrooms, kale and quinoa.