1 head cauliflower, cut in flowerets
1 head broccoli, cut in flowerets
2 cloves garlic, crushed
1/2 c. butter
1 1/2 to 2 c. sliced mushrooms
2 chicken bouillon cubes
1 tsp. soy sauce
salt and pepper

Cook cauliflower in salted water till crisp. Drain and set aside, returning liquid to pan. Return to boiling, adding more water if necessary. Add broccoli and cook till crisp tender. Drain and keep warm. Sauté garlic in butter till golden. Add mushrooms and sauté till tender. Add bouillon cubes, crushing to mix. Add vegetables and soy sauce and stir fry 5 minutes to heat. Season if necessary.

Serves 8.