• ½ cup water
• 2 tablespoons hoisin sauce
• 1 tablespoon reduced-sodium soy sauce or tamari
• 1 tablespoon Shaoxing 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
• Pinch of crushed red pepper (optional)

    Method of Preparation

• Combine ½ cup water, 2 tablespoons hoisin and 1 tablespoon each soy sauce (or tamari), Shaoxing (or sherry) and cornstarch in a small bowl.
• Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 cups of cauliflower; cook, stirring occasionally, until beginning to brown, 4 to 6 minutes. Add 2 sliced scallions and 2 minced garlic cloves; cook, stirring, until fragrant, about 15 seconds. Add 1 cup edamame; cook, stirring often, until heated through, 2 to 3 minutes. Whisk the reserved sauce and add it to the pan; cook, stirring, until the sauce is thick and coating the cauliflower, about 1 minute. Serve sprinkled with a pinch of crushed red pepper, if desired.

    No: of servings- 4

    Nutritional Information per serving

• Energy - 174 cals
• Fat- 12gm
• Carbohydrates - 13gm
• Protein - 5gm