Happy foodie Tuesday! This week’s recipe was inspired by my recent craving for Chinese food, and there’s nothing better than veggies smothered in a sweet and spicy garlic sauce! Let’s get cooking:


2 cups vegetable broth
2 cloves garlic, minced
1/4 cup soy sauce
1 tsp ginger
1/2 tsp red pepper flakes
1/4 cup sugar
2 bunches of broccoli, chopped
1-2 cups fresh snow peas
2 tbsp olive oil
1 1/2 tbsp cornstarch
cooked rice


Bring the vegetable broth to a boil. Add the garlic, soy sauce, ginger, red pepper and sugar, stirring to combine well.

In a large skillet, sautee the broccoli and snow peas in olive oil until just barely tender. Add the vegetable broth mixture. Mix in the cornstarch, stirring well to avoid any clumps.

Allow to cook for 6 to 8 minutes, or until sauce thickens.

Serve over rice or another whole grain, I used basmati rice.