Nutrition per serving may change if servings are adjusted.
½ cup water
2 tablespoons hoisin sauce
1 tablespoon reduced-sodium soy sauce or tamari
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon rice vinegar
1 tablespoon cornstarch
3 tablespoons canola oil
4 cups small cauliflower florets
2 scallions, sliced
2 cloves garlic, minced
1 cup frozen shelled edamame, thawed
Crushed red pepper (optional)
Combine water, hoisin, soy sauce (or tamari), rice wine (or sherry), rice vinegar and cornstarch in a small bowl. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add cauliflower and cook, stirring occasionally, until beginning to brown, 4 to 6 minutes. Add scallions and garlic; cook, stirring, until fragrant, about 15 seconds. Add edamame; cook, stirring often, until heated through, 2 to 3 minutes. Whisk the reserved sauce and add it to the pan; cook, stirring, until thick and coating the cauliflower, about 1 minute. Serve sprinkled with crushed red pepper, if desired.
206 calories;13 g fat(1 g sat); 5 g fiber; 17 g carbohydrates; 7 g protein; 68 mcg folate; 0 mg cholesterol; 5 g sugars; 2 g added sugars; 300 IU vitamin A; 56 mg vitamin C; 60 mg calcium; 2 mg iron; 354 mg sodium; 360 mg potassium
Vitamin C (93% daily value)
Carbohydrate Servings: 1
Exchanges: 2 fat, 1½ vegetable, ½ carbohydrate, ½ lean protein