The Super Diabetes Site

Tag: asian

  • Brussels Sprouts Slaw

    Brussels Sprouts Slaw

    How to Make Brussels Sprouts Slaw

    This recipe is best made a day (or several hours) ahead of time to allow the Brussels sprouts to really absorb the dressing but it can be served immediately if needed.


    20 min prep time


    5 min cook time


    9servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large pot, bring 6 cups of water to a boil. Add Brussels sprouts and blanch in the boiling water for 1 minute. Remove from boiling water and run under cold water to stop the cooking. Dry the sprouts with a clean towel.
    2. Trim the stem on the Brussels sprouts and slice in half lengthwise. Using the slicing blade on a food processor, process the Brussels sprouts to shred them. You can also do this with the slicing side of a box grater or with a very sharp knife.
    3. In a medium bowl, whisk together scallions, vinegar, mustard, soy sauce, Splenda, mayonnaise and black pepper.
    4. Add the shredded Brussels sprouts and toasted almonds to the dressing and mix well.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Asian
    Foodie
    Lunch
    Holidays & Entertaining
    Sides
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    9 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      3g

    • Potassium
      230mg
      5%

    Ingredients

    water
    6 cup

    fresh Brussels sprouts
    1 lbs

    green onion (scallion) (minced)
    2

    rice wine vinegar
    1/4 cup

    Dijon Mustard
    1 tbsp

    lower sodium soy sauce
    1 tbsp

    low-calorie sugar substitute
    2 tbsp

    lite mayonnaise
    1/4 cup

    black pepper
    1/4 tsp

    slivered almonds (toasted)
    1/2 cup

  • Brown Rice Salmon Maki

    Brown Rice Salmon Maki

    How to Make Brown Rice Salmon Maki

    Looking for something a little different for dinner tonight? Try this “sushi” roll at home. The salmon is actually cooked, so there is no raw fish involved.


    25 min prep time


    2servings


    1 roll, cut into 6 slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray and set aside.
    2. Cook the brown rice according to the package directions. When finished cooking, stir in the seasoned rice wine vinegar and cool completely.
    3. Place the salmon filet on the prepared baking sheet. Brush the fillet with the soy sauce. Place the asparagus on the same baking sheet next to the salmon. Spray the salmon and asparagus lightly with cooking spray and bake for 15 minutes. Remove from the oven and cool both the salmon and asparagus completely.
    4. Divide the salmon into two equal portions and flake the salmon. Divide the asparagus into two equal portions.
    5. Divide the red bell pepper into two equal portions.
    6. In a small bowl, whisk together the light mayo and sriracha.
    7. To prepare the maki rolls, place a sushi mat or plastic wrap on a cutting board. Place one nori sheet, shiny side down, on the mat, lining up a long edge of sheet with edge of mat nearest you. Dampen your fingers, and press 1/2 of prepared rice (about a heaping 1/3 cup) onto the nori in 1 layer, leaving a 2-inch border on side farthest from you.
    8. Arrange one portion of the asparagus in an even strip horizontally across rice, starting 1 inch from the side nearest you. (You may need to cut pieces to fit from side to side.) Arrange one portion of the salmon on top of the asparagus. Spoon 1 Tbsp. of the mayo mixture evenly over the salmon then top with one portion of the bell pepper and 1 slice of avocado.
    9. Beginning with edge nearest you, lift the mat up with your thumbs, holding the filling in place with your fingers, and fold mat over the filling so that the upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging the edge of the mat farthest from you to tighten. Open the mat and roll the log forward to seal with the nori border.
    10. Transfer the roll, seam side down, to a cutting board. Repeat the process for the remaining roll. Slice each roll into 6 maki rolls.
    Seafood
    Asian
    Cooking for 1 or 2
    Dinner
    Foodie
    pinterestfacebooktwittermail

    Nutrition facts

    2 Servings



    • Serving Size

      1 roll, cut into 6 slices


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.9g

        10%

    • Cholesterol
      35mg

      12%

    • Sodium
      575mg

      25%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      15g

    • Potassium
      405mg
      9%

    Ingredients

    nonstick cooking spray
    1

    instant brown rice
    1/2 cup

    seasoned rice wine vinegar (choose one with the lowest sodium)
    1 tbsp

    small salmon filet (3 ounces)
    1

    soy sauce (reduced sodium)
    1 tbsp

    pencil-thin asparagus (trimmed)
    3 oz

    red bell pepper (seeded and thinly sliced)
    1/2

    avocado (seeded and sliced into 4 thin slices)
    1/4

    light mayonnaise
    2 tbsp

    sriracha
    1/2 tsp

    nori sheets
    2

  • Brown Rice Congee with Stir-Fried Herbs

    Brown Rice Congee with Stir-Fried Herbs

    How to Make Brown Rice Congee with Stir-Fried Herbs

    Congee is a traditional rice porridge. It’s commonly eaten at breakfast time, but can also be enjoyed any other time of day. It’s a great way to make a small amount of rice go a long way, and can be paired with meat, fish, veggies or eggs.


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a large pot with the water. Add the rice, cover, and bring to a boil over high heat. Reduce heat to medium, and continue to cook until the rice grains break down and the soup thickens, about 1 hour.
    2. Meanwhile in a small skillet over high heat, add the oil and stir-fry the ginger, scallions, and chilies until fragrant and lightly golden, 30-45 seconds. Add the cilantro and continue to stir-fry until just wilted, about 30 seconds more. Transfer to bowl.
    3. Ladle some congee into 6 individual bowls, and top each with about 1 Tbsp. of stir-fried herbs. Mix the herbs into the porridge to distribute the flavors. Serve.
    Low Sodium
    Asian
    Breakfast and Brunch
    Lunch
    Vegetarian
    Dinner
    Gluten-Free
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.4g

        2%

    • Cholesterol
      0mg

      0%

    • Sodium
      20mg

      <1%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        2g

        7%

    • Protein
      3g

    Ingredients

    filtered water
    2 quarts

    brown sushi rice
    1 cup

    grapeseed oil
    1 tbsp

    fresh ginger (peeled and finely julienned)
    2 oz

    green onion (scallion) (trimmed and julienned into 1-inch-long pieces)
    2 whole

    red Thai chilies (stems and seeds removed, thinly sliced into rounds)
    2 whole

    cilantro (stems trimmed and coarsely chopped (about 1 cup))
    1/2 bunch

  • Braised Chinese Shrimp

    Braised Chinese Shrimp

    How to Make Braised Chinese Shrimp

    Stir-frying is a great cooking method for quick and delicious meals. This shrimp recipe can be done in less than 30 minutes!


    15 min prep time


    10 min cook time


    2servings


    5 ounces shrimp, 4 cups vegetables, 1/2 cup rice, 1 Tbsp. sauce, 1 Tbsp. nuts

    Print Recipe >

    Step-By-Step Instructions:

    1. Microwave brown rice according to package instructions. Measure out 1 cup and save remaining rice for another meal.
    2. Mix the soy sauce, sherry, and sugar substitute together and set aside.
    3. Heat oil in a wok or large skillet over high heat until smoking. Add the cabbage, cucumber, garlic, ginger and cook 2-3 minutes.
    4. Mix the cornstarch into the soy sauce mixture and add to the wok with the shrimp and bean sprouts. Cook 3-4 minutes. Stir in the brown rice. Sprinkle with black pepper.
    5. Divide shrimp, rice and vegetables between 2 dinner plates and pour sauce over top. Sprinkle scallions and sliced peanuts on top.
    6. Cook’s Tip: Slice all vegetables in a food processor and then chop the ginger in the processor.
    Fiber Focused
    Asian
    Seafood
    Cooking for 1 or 2
    Main Dish
    Quick & Easy
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    2 Servings



    • Serving Size

      5 ounces shrimp, 4 cups vegetables, 1/2 cup rice, 1 Tbsp. sauce, 1 Tbsp. nuts


    • Amount per serving



      Calories





      560

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.5g

        13%

    • Cholesterol
      280mg

      93%

    • Sodium
      510mg

      22%

    • Total Carbohydrate
      55g

      20%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        14g

    • Protein
      48g

    Ingredients

    microwave brown rice (to make 1 cup cooked rice)
    1 package

    low-sodium soy sauce
    1 tbsp

    dry sherry
    1/4 cup

    sesame oil
    4 tsp

    Chinese (napa) cabbage (sliced)
    3 cup

    cucumber(s) (peeled and sliced)
    2 cup

    garlic (minced)
    3 tsp

    fresh ginger or 2 Tsps.. ground ginger (chopped)
    2 tbsp

    Cornstarch
    2 tsp

    peeled shrimp
    3/4 lbs

    fresh bean sprouts
    3 cup

    freshly ground black pepper
    1/4 tsp

    green onion (scallion) (sliced (about 2/3 cup))
    4

    unsalted peanuts (sliced)
    2 tbsp

    sugar substitute (Sugar substitute equivalent to 2 Tsps.. Sugar)
    2

  • Beef Teriyaki

    Beef Teriyaki

    How to Make Beef Teriyaki

    This is a better-for-you version of beef teriyaki – an Asian dish that is well-known here in the United States. You can also substitute the beef in this dish for chicken breast or tofu. Or, use the teriyaki as a sauce for cooked vegetables.


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a saucepan, add the sake, soy sauce, lemon juice, sesame oil, agave nectar, ginger, garlic, scallions, and pepper, and cook over low heat. Simmer until heated through. Stir in the tapioca starch continuously until the sauce is slightly thickened. Remove sauce from the heat, and cool.
    2. Use 2 Tbsps. of the sauce to season the steak.
    3. Add the oil to a large nonstick skillet. When it starts to smoke, add the steak, and pan-fry over medium heat, until golden, about 5 minutes per side. Remove from heat, and serve hot, otpped with remaining teriyaki sauce.
    Low Carb
    Asian
    Dinner
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      295

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        4g

        20%

    • Cholesterol
      50mg

      17%

    • Sodium
      435mg

      19%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        0g

        0%

    • Protein
      31g

    Ingredients

    sake
    1/4 cup

    light soy sauce
    1/4 cup

    Juice of 1 lemon
    1/4 cup

    sesame oil
    1 tbsp

    agave nectar
    1 tbsp

    fresh ginger (1-inch piece thinly sliced)
    1

    large garlic (peeled)
    3 clove

    green onion (scallion) (trimmed and knotted together or lightly crushed)
    2

    Freshly crushed black pepper
    1

    Cornstarch (diluted with 2 Tbsps. water)
    1 tsp

    grapeseed oil
    2 tbsp

    flank steak ((often labeled “London broil”))
    2 lbs

  • Asian Tuna Salad

    Asian Tuna Salad

    How to Make Asian Tuna Salad

    This Asian Tuna salad is a perfect for the foodie chefs out there looking for a healthy entree with an Asian zing!


    20 min prep time


    4servings


    1.5 cups salad with just under 4 oz. fish

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an indoor or outdoor grill.
    2. In a small bowl, whisk together the soy sauce, Splenda Brown Sugar, hot sauce (optional) and black pepper. Set aside.
    3. Spray the indoor grill with cooking spray. Or, if using an outdoor grill ensure the grates are cleaned and lightly oiled.
    4. Brush tuna and asparagus with the soy sauce marinade. Place onto grill. Grill the tuna for 3 minutes on each side. Grill asparagus, turning often, until beginning to soften (about 6-8 minutes). Remove tuna and asparagus from grill, sprinkle with sesame seeds and set aside to cool. Tuna should be slightly pink in the center but not raw.
    5. Toss the lettuce, red bell pepper and cucumber in a salad bowl.
    6. In a small bowl whisk dressing ingredients. Pour over salad and toss gently to coat. Divide the salad equally among four plates.
    7. Once tuna and asparagus are cool to room temperature or slightly warmer, slice the tuna and divide equally among the four salads (just under 4 ounces of tuna per salad). Lay it gently on top of the salad.
    8. Cut the asparagus spears in half and lay them around the edge of the salad.
    Veggie Rich
    Seafood
    Asian
    Grilling
    Dinner
    Foodie
    Lunch
    Salads
    Main Dish
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1.5 cups salad with just under 4 oz. fish


    • Amount per serving



      Calories





      265

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      60mg

      20%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        4g

        14%

    • Protein
      34g

    Ingredients

    light or reduced sodium soy sauce
    2 tbsp

    low-calorie brown sugar substitute
    1 1/2 tbsp

    Asian Hot Sauce (Siracha, optional)
    1 tsp

    black pepper
    1/4 tsp

    nonstick cooking spray
    1

    fresh albacore tuna
    1 lbs

    asparagus (trimmed)
    1 lbs

    sesame seeds
    1 tsp

    spring mix lettuce (washed and dried (or spun in a salad spinner))
    6 cup

    red bell pepper (julienned)
    1 large

    cucumber(s) (seeded and julienned)
    1 med

    rice wine vinegar
    1/4 cup

    low-calorie brown sugar substitute
    1 tbsp

    toasted sesame oil
    1 tbsp

    black pepper
    1/8 tsp

  • Asian Chicken Salad

    Asian Chicken Salad

    How to Make Asian Chicken Salad

    Tired of taking the same boring lunch to work every day? Most people burnout when trying to eat healthy because they don’t vary their foods enough. Try this delicious salad for a great-tasting change.


    15 min prep time


    4servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl mix together cabbage, lettuce, almonds, 1 tablespoon sesame seeds, and chicken.
    2. In a small bowl whisk together vinegar, soy sauce, and oil.
    3. Pour dressing over salad and toss to coat. Top with remaining 1 teaspoon sesame seeds and red pepper flakes.
    Low Carb
    Veggie Rich
    Asian
    Lunch
    Gluten-Free
    Dinner
    Quick & Easy
    Salads
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      26g

    • Potassium
      540mg
      11%

    Ingredients

    romaine lettuce (chopped)
    9 oz

    cabbage (shredded)
    1 cup

    shredded carrots
    1 cup

    slivered almonds (toasted)
    1/4 cup

    Toasted sesame seeds (divided use)
    1 tbsp plus 1 tsp

    cooked chicken breast (diced)
    2 cup

    rice vinegar
    2 tbsp

    lower sodium soy sauce
    2 tbsp

    crushed red pepper flakes
    1/4 tsp

    olive oil
    2 tbsp

  • Pad Thai Spaghetti Squash

    Pad Thai Spaghetti Squash

    How to Make Pad Thai Spaghetti Squash

    Spaghetti squash is a low-carb alternative to the traditional rice noodles in Pad Thai. One cup of cooked spaghetti squash contains just 10 grams of total carbohydrate, compared to 42 grams for the rice noodles!


    15 min prep time


    12 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut spaghetti squash in half lengthwise and remove seeds. Place squash in a microwave-safe baking dish, cut side down. Cover loosely with a lid and leave room to vent. Microwave for 10-15 minutes, rotating every 5 minutes. Squash is done when it’s soft to touch. Set aside.
    2. Heat olive oil in a large sauté pan over medium-high heat. Add scallions, carrots, zucchini and mushrooms and sauté for 5-7 minutes. Add garlic and sauté for 30 seconds. Add ginger and Pad Thai sauce and heat for 2 minutes. Mix well.
    3. Use a fork to scoop out spaghetti squash. Add the spaghetti squash “noodles” and shrimp to the pan with vegetables. Heat for another 2 minutes and mix well. Top with chopped cilantro.
    Veggie Rich
    Asian
    Main Dish
    Lunch
    Dinner
    Budget Friendly
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      105mg

      35%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        10g

    • Protein
      16g

    • Potassium
      630mg
      13%

    Ingredients

    medium spaghetti squash (2.5 lbs)
    1

    olive oil
    1 tbsp

    green onion (scallion) (chopped)
    1/2 cup

    carrot(s) (finely diced)
    2

    zucchini (finely diced)
    1

    white (button) mushrooms (chopped)
    1/2 cup

    garlic (minced)
    1 clove

    ground ginger
    1/2 tsp

    Pad Thai sauce (prepared )
    2 tbsp

    shrimp (cooked, peeled and tail-off)
    8 oz

    cilantro (chopped)
    1/4 cup

  • General Tso’s Tofu with Broccoli

    General Tso’s Tofu with Broccoli

    How to Make General Tso’s Tofu with Broccoli

    Chinese food minus the takeout menu? It’s possible to produce satisfying results that keep sodium and calories in check. This recipe calls for tofu that’s patted dry and sprinkled with cornstarch before baking, so it gets brown and crispy without deep frying. Serve over brown rice or cauliflower rice for a low carb meal.


    35 min prep time


    30 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350° F, and a coat baking sheet with cooking spray. Set aside.
    2. Pat tofu dry with a paper towel.
    3. Marinate the tofu: Combine 1 tsp soy sauce, 2 tsp rive vinegar, 1 tsp oil, half of the minced garlic and half of the grated ginger in a bowl. Add tofu and toss to coat. Marinate 30 minutes.
    4. Sprinkle 1 tbsp cornstarch over tofu and turn to coat evenly. Spread tofu on the baking sheet in a single layer. Bake 30 minutes, turning frequently, or until brown all sides.
    5. While the tofu is baking, whisk together broth, honey, remaining 1 tbsp soy sauce, remaining tbsp vinegar, sesame oil, remaining 2 tsp cornstarch, tomato paste and hot sauce in small bowl. Set aside.
    6. Add remaining 2 tsp vegetable oil to a large sauté pan or wok over medium-high heat. Add scallions and the rest of the garlic and ginger, and stir-fry 1 minute. Add sauce mixture and cook 2-3 minutes, or until thickened.
    7. Stir the baked tofu and broccoli into the sauce and serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Asian
    Foodie
    Dinner
    Vegan
    Main Dish
    Lunch
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        6g

    • Protein
      13g

    • Potassium
      360mg
      8%

    Ingredients

    nonstick cooking spray
    1

    extra firm tofu (drained and cut into 1-inch chunks)
    16 oz

    lower sodium soy sauce (divided use)
    1 tbsp plus 1 tsp

    rice vinegar (divided use)
    1 tbsp plus 2 tsp

    vegetable oil (divided use)
    3 tsp

    garlic (minced, divided use)
    2 clove

    grated ginger (divided use)
    1 tsp

    Cornstarch (divided use)
    1 tbsp plus 2 tsp

    low sodium vegetable broth
    1/2 cup

    honey or 2 packets artificial sweetener
    1 tbsp

    tomato paste
    1 1/2 tsp

    sesame oil
    2 tsp

    Asian-style hot sauce (such as sambal oelek)
    1/2 tsp

    green onion (scallion) (sliced thinly)
    2

    broccoli (steamed)
    2 cup

  • Cauliflower Fried “Rice”

    Cauliflower Fried “Rice”

    How to Make Cauliflower Fried “Rice”

    Finely chopped cauliflower can be a remarkable nonstarchy side that’s lower in calories and carbohydrate than rice. Or make it a main dish by adding chicken breast, shrimp or tofu. To make this recipe even easier, start with packaged “riced” cauliflower that can be found fresh or frozen in many grocery stores. 


    15 min prep time


    13 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cut the cauliflower into small chunks and process in a food processor until rice consistency, or grate the head of cauliflower with a grater; set aside.
    2. Heat 1/2 Tbsp. olive oil in a nonstick pan over medium-high heat. Add carrots and scallions and sauté for 5 minutes.
    3. Add remaining 1/2 Tbsp. olive oil and sesame oil to pan. Add cauliflower “rice” and remaining ingredients and lower heat to medium-low. Cook cauliflower mixture for 6-8 minutes, stirring frequently. Cauliflower should be tender, but not mushy.
    Low Carb
    Veggie Rich
    Asian
    Quick & Easy
    Sides
    Budget Friendly
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      360mg
      8%

    Ingredients

    olive oil (divided)
    1 tbsp

    sesame oil
    1 tsp

    green onion (scallion) (chopped)
    3

    soy sauce (reduced-sodium)
    1 1/2 tbsp

    low sodium chicken broth (no-salt-added, fat-free)
    1/4 cup

    ground ginger
    1/8 tsp

    large carrots (finely diced)
    2

    cauliflower florets
    3 cup

    black pepper (ground )
    1/8 tsp