1/2 sm. head cauliflower
1/2 lb. broccoli
1/2 c. freshly squeezed lemon juice, plus 1 tbsp.
4 tbsp. water
1 c. chicken broth or canned broth
1/4 tsp. soy sauce
1 tbsp. grated lemon rind
1 clove garlic, minced
2 tbsp. cornstarch

Break cauliflower and broccoli into florets. In a wok or heavy skillet, heat 1 tablespoon of the lemon juice and 2 tablespoons of the water. Add cauliflower and stir-fry 3-4 minutes. Add broccoli and stir-fry 2-3 minutes longer or just until cauliflower and broccoli are crisp-tender.

In a medium saucepan, combine chicken broth, remaining lemon juice, soy sauce, lemon rind and garlic, and heat just to boiling. In a covered jar, shake together cornstarch and remaining 2 tablespoons water. Gradually add to broth, stirring constantly until thickened. Pass sauce with vegetables. Makes 4 servings (1 1/3 cups sauce).