- Place 2 sundried tomatoes in a small bowl and cover with boiling water.
- Let stand for 5 minutes.
- Drain and chop coarsely.
- In small bowl whisk together 1 tablespoon + 1 teaspoon reduced-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, 1 teaspoon dark sesame oil and 1/8 teaspoon red pepper flakes.
- Heat nonstick skillet over medium-high heat.
- Add 2 teaspoons canola oil.
- Add 1 teaspoon minced garlic and stir fry for 30 seconds.
- Add 2 cups cauliflower florets and 2 cups broccoli florets; stir fry for 4 minutes.
- Add the sundried tomatoes and 1 medium thinly-sliced green bell pepper.
- Cook until crisp tender.
- Add soy sauce dressing; toss to coat and then heat thoroughly.
- Serve promptly.
Makes 2 servings.
